Method and Device for Processing a Carcass Part of Slaughtered Poultry

ABSTRACT

A method for processing a carcass part of slaughtered poultry, which carcass part includes bone parts with at least a part of the rib cage, at least a part of the breast fillet, other muscle tissue that does not form part of the breast fillet, for example at least a part of the back meat that is naturally present on the rib cage and the spine and/or at least a part of the abdominal muscle tissue. This method includes the steps of making an incision through the meat at least up to the bone parts lying under the meat, which incision is made in an area between the breast fillet and the other muscle tissue that does not form part of the breast fillet, and which incision in that area substantially follows the shape of the breast fillet, and detaching the breast fillet from the bone parts of the carcass part.

The invention relates to processing a carcass part of slaughteredpoultry.

The prior art has disclosed methods of processing carcass parts ofslaughtered poultry into products that are attractive for the consumersuch as loose inside and/or outer fillets, inside and outer fillets thatare still connected to each other, half outer fillets (that is, an outerfillet from one side of the chicken) with or without the inner filletstill attached, wings with one, two or three members, back meat,quarters, drumsticks and the like.

Processing is carried out on a specific type of carcass part dependingon the end product required or the group of end products required.Examples of such carcass parts are, for example, whole products (madeoven-ready), front halves without wings, front halves with the firstmember of one or both wings, front halves with the first and secondmember of one or both wings, front halves with the first, second andthird member of one or both wings, front halves of one of theaforementioned types with or without skin, breast caps, breast caps withlong rib, breast caps with medium rib, half breast caps, breasts,breasts with short rib, back portions without wings, back portions withone or more wings or parts of wings. Variations of these types ofcarcass parts are also possible as a starting point for processing.

A carcass part to be processed is placed on a product carrier; thisproduct carrier advances the carcass part to be processed along a path.Processing devices, which perform a specific process on the carcasspart, are disposed along this path. The skilled person generally refersto such processing devices as “modules”. This patent application relatesto several such modules and the processes that they perform. The productcarriers can engage on the inside of a carcass part that is to beprocessed. If the carcass part still comprises one or both legs or partof one or both legs, a product carrier can alternatively engage the legthat is present, the legs that are present, the leg parts that arepresent or the leg part that is present.

The control system of the slaughterhouse or processing factory where thecarcass parts are being processed can, preferably, determine whichprocesses should be carried out for each individual carcass part andwhich should not. The choice of which processes should be carried outcan be determined, for example, by the specific characteristics of theindividual carcass part or by the required output of specific productson a certain day.

Not performing a certain process on a carcass part can be effected byguiding the carcass part to be processed past the module concerned insuch a way that the carcass part does not come into contact with theprocessing components (such as blades or scrapers for example) of theassociated module. In an advantageous variation every module can beindividually switched on or off.

In this type of system the user therefore has a large degree offlexibility with regard to which processes are performed and it is alsopossible to introduce flexibility into the sequence in which certainprocesses are performed. The flexibility with regard to the processingsequence is present in the design, set-up and adjustment to theprocessing line on account of the ability to select where the modulesare disposed in relation to each other along the path.

EP 1 430 780 describes a method and a device for processing a carcasspart of slaughtered poultry. The carcass parts to be processed compriseboth bone parts and the meat that is naturally present on it. EP 1 430780 describes various optimizations of the processing of such carcassparts, where the emphasis is largely on removing as much meat aspossible from the bone parts.

A disadvantage of this approach is that the meat that is removed stilloften requires further trimming before it can be put into a tray in amanner that is visually attractive to the consumer.

The object of the invention is to propose improved methods and devicesfor processing a carcass part of slaughtered poultry.

According to various aspects of the invention an improvement is achievedby optimizing the positioning of one or more incisions. In this way thelargest possible amount of the meat desired by the consumer can beharvested in a controlled manner instead of unwanted meat and othertissue (such as fat or pieces of bone) being harvested along with thedesired meat. By only harvesting the desired meat subsequent trimming isno longer necessary or is no longer necessary to the extent requiredwith the methods and devices according to the prior art.

Further, in modern slaughterhouses a considerable proportion of thecarcasses of the slaughtered poultry is split up after being madeoven-ready and cooled. Products such as legs, fillets, drumsticks, wingsand the like are packed separately or with a number of similar productsfor sale to the consumer. During packaging the way in which the productis placed in the packaging is very important; after all the product mustbe presented in an attractive manner. In order to achieve this much ofthe work in the packaging department is still often carried outmanually.

The prior art has disclosed systems for automatically packing meatproducts. The known systems comprise a vision-system with a camera; thissystem determines the position and orientation of each meat product thatis to be packed. This vision-system is used to control a robot with aconsiderable number of degrees of freedom to pick up the product and toplace the product in the packaging in the manner required. The knownsystem is complicated and expensive.

The object of the invention is to propose an improved method and animproved system for processing a carcass part of slaughtered poultry.

Various aspects of the invention will be described below. Each of theseaspects can be implemented using a separate device (often described as a“module” in the parlance of the skilled person), which can preferably beswitched on and off. It is preferable that the control system of theslaughterhouse or the processing factory can determine for each carcasspart whether the carcass part concerned should processed by the moduleinvolved or if it should be made to bypass the module involved.

According to a first aspect of the invention a method will be proposedin accordance with claim 1 and a devices will be proposed in accordancewith claim 9.

Making a preliminary incision between the meat that is present on thebreast fillet and the other muscle tissue that is present but which isnot part of the breast fillet unequivocally defines which part of themeat that is present on the carcass part will be harvested as breastfillet and which part will not. This is also as a result of the factthat the depth of the incision is chosen in such a way that it extendsat least up to the bone parts of the carcass part.

A possible advantage of making the preliminary incision is that theharvested fillets no longer require subsequent manual trimming. As aresult savings can be made in labour costs. In addition it is possiblethat a greater yield of meat can be achieved because the preliminaryincision according to the invention follows the anatomy of the breastfillet more accurately than is possible on average with a manualincision during the subsequent manual trimming. The manual incisionmust, after all, be performed quickly and with the free hand, which doesnot beneficial for the accuracy. In addition, an automatic incision isuniform, unlike a manual incision. The result of this is, amongst otherthings, that the products, the fillets in particular, can be presentedin a uniform manner.

An example of other muscle tissue that is present on the carcass partaccording to the invention is back meat that is naturally present on atleast a part of the rib cage and the spine. It is preferable that thisback meat is harvested separately from the breast fillet after theincision according to the of the invention has been made. Making apreliminary incision between the back meat that is present and the meatthat is present on the breast fillet therefore unequivocally defineswhich part of the meat that is present on the carcass part is to beharvested as breast fillet and which part is to be harvested as backmeat.

Another example of other muscle tissue is abdominal muscle tissue. FIG.1A shows a hatched area. The muscle tissue in this hatched area is themuscle tissue that is designated as “the abdominal muscle tissue” inthis application. Some also refer to the muscle tissue in the hatchedarea of FIG. 1A as “ring muscle”, despite that the muscle tissueconcerned not, by definition, has to form a closed ring in the carcasspart. The abdominal muscle tissue within the meaning of this applicationcomprises at least the part of the m. obliquus externus abdominis, atleast the part of the m. obliquus internus abdominis and at least thepart of the m. transversus abdominis that lies within the hatched areaof FIG. 1A. The abdominal muscle tissue forms a robust connectionbetween the breast fillet and certain bone parts of the carcass part,such as the trabecula lateralis or the delta bone. The delta bone withinthe meaning of this application is indicated by the reference numeral 12in FIG. 1B.

In this variation of the method according to the invention the breastfillet and the abdominal muscle tissue are separated from each other byan incision which mainly follows the contour of the breast fillet andwhich extends at least up to the bone parts of the carcass.

Separating the breast fillet and the abdominal muscle tissue has twodifferent possible advantages. Firstly, the abdominal muscle tissuecontains a relatively high amount of fat. This fat is undesirable and itis not harvested along with the breast fillet during harvesting.Secondly, on account of the connection between the abdominal muscletissue and the breast fillet being severed, the breast fillet is lesssecurely attached to the bone parts of carcass part, which means thatless force is required to harvest the breast fillet. The possibleadvantage of this is that there is less chance of the delta bone beingbroken while the breast fillet is being harvested and of bone splinterssubsequently remaining in the harvested meat, particularly in thefillet.

In order to effect the first aspect of the invention it is not necessaryfor the incision to be made precisely along the border of the hatchedarea in FIG. 1A and therefore all the abdominal muscle tissue fallingwithin the hatched area of FIG. 1A to be separated from the breastfillet. In practice, the incision according to the first aspect of theinvention can also be made in any other location in the hatched area ofFIG. 1A. In that case part of the abdominal muscle tissue is harvestedalong with the breast fillet. The advantage of this is that a largerweight of meat is harvested, but the disadvantage is that there maystill be bone splinters in the abdominal muscle tissue. The choice ofthe precise positioning of the incision in or close alongside of thehatched area in FIG. 1A can be made by the user of the device and methodaccording to the first aspect of the invention. It is preferable thatthe device according to the first aspect of the invention permits theprecise setting of the location of the incision.

In an advantageous embodiment the carcass part to be processed comprisesboth at least a part of the back meat and at least a part of theabdominal muscle tissue, and an incision is made that separates thebreast fillet from both the part of the back meat that is present andthe part of the abdominal muscle tissue that is present.

The optimal separation between breast fillet and back meat and/orabdominal muscle tissue is achieved when the incision runs past thatlocation on the carcass part where the wing joint would be if a wing ora part thereof were present on the carcass part on the side of the backof the carcass part.

If on the carcass part skin remains on the breast fillet and/or the backin the area of the incision, then this skin is, of course, also cutthrough when the incision is made. The further possible advantage ofthis is that, as a result of the incision, the subcutaneous peritoneumis always removed together with the skin during the skinning. It istherefore no longer necessary to check that the peritoneum has, in fact,been removed.

Other possible advantages of making the incisions according to the firstaspect of the invention are that the incision under the wing asdescribed in EP1430780 A1 is no longer necessary and that the skin canbe more easily removed from the breast. After all, in the known methodsthe skin is always torn loose from the other skin parts such as the backskin, whereas now it has already been cut loose before removal. Becausethe breast skin has now already been cut loose from the back skin, adefined portion of the skin is removed. Because only part of the totalskin is removed in each process operation (for example, first only thebreast skin and then only the back skin in a later process) less forceis needed to remove the skin.

The incision can be straight, but it can also follow a curved path. Thecurved path can be achieved by pivoting the product carrier in relationto the blade that makes the incision in the carcass part. As analternative the blade can also be pivoted or otherwise moved in relationto the product carrier. With a curved incision the contour of the breastfillet can be followed more accurately.

After the incision has been made, the breast fillet and possibly otherusable meat, such as the back meat for example, can be removed from thebone parts of the carcass part. If the carcass part still comprises atleast a part of a wing it is preferable that the breast fillet isremoved from the bone parts of the carcass part by pulling on this wingpart, in the manner described in EP 1430780 A1 for example. As analternative or if the carcass part does not comprise a wing part thebreast fillet can be detached from the bone parts of the carcass part byscraping.

In practice it has been found that it is favourable if the carcass partis mainly oriented in the horizontal direction while the incision isbeing made.

The method according to the first aspect of the invention can be used incombination with various types of product carriers. The type of productcarrier chosen will in practice mainly be determined by the type ofcarcass part that is being processed. It is therefore evident forexample that when processing front halves or breast caps or breast capswith short, medium or long rib a product carrier will be chosen thatengages on the inside of the carcass part and that when processingcarcass parts that comprise at least a part of a leg a product carrierwill be chosen that engages on a leg part.

Assuming that the carcass part to be processed is a front half it isenvisaged that the method according to the first aspect of the inventionwill be implemented in such a way that the incision also cuts through atleast a part of bone parts of the rib cage. In this way a breast cap iscut from the carcass part and this breast cap can then be furtherprocessed later.

The first aspect of the invention also relates to a device according toclaim 14, 15 or 16.

It is preferable that the device according to the first aspect of theinvention comprises at least one guide that keeps any wing parts thatare present on the carcass part away from the blade.

It is preferable that the device according to the first aspect of theinvention also comprises a control element to control the pivoting ofthe product carrier in relation to the blade or to control the pivotingor other movement of the blade in relation to the product carrier. Inthis way a curved incision which closely follows the natural contour ofthe breast fillet can be made in an effective manner.

In the second aspect of the invention too, a primary consideration is toensure that the largest possible quantity of meat desired by theconsumer is harvested in a controlled manner, instead of allowingunwanted meat and unwanted other tissue (such as fat or pieces of bone)to be harvested along with the desired meat. By harvesting only thedesired meat subsequent trimming remains limited or is even no longerrequired.

The second aspect of the invention achieves this object using the methodaccording to claim 23 and the device according to claim 31.

The carcass part that is processed according to the second aspect of theinvention comprises, amongst other things, the abdominal muscle tissue.FIG. 1A shows a hatched area. The muscle tissue in this hatched area isthe muscle tissue that is designated as “the abdominal muscle tissue” inthis application. The abdominal muscle tissue within the meaning of thisapplication comprises at least the part of the m. obliquus externusabdominis, at least the part of the m. obliquus internus abdominis andat least the part of the m. transversus abdominis that lie within thehatched area of FIG. 1A. The abdominal muscle tissue forms a robustconnection between the breast fillet and certain bone parts of thecarcass part, such as the trabecula lateralis or the delta bone. Thedelta bone within the meaning of this application is indicated by thereference number 12 in FIG. 1B.

The abdominal muscle tissue contains a relatively high amount of fat.Because of this it is undesirable that this muscle tissue (or a part ofit) is harvested together with the back meat or the breast fillet. Inaddition, the abdominal muscle tissue robustly anchors the back meat tothe bone parts of the carcass part, the delta bone in particular. Inpractice it is common that because of the abdominal muscle tissue theconnection between the back meat and the delta bone is stronger than thedelta bone itself and as a result the delta bone breaks when detachingthe back meat from the bone parts of the carcass. This results in bonesplinters being present in the harvested back meat, which is, of courseundesirable.

In the method and the device according to the second aspect of theinvention a first incision is made through the back meat, this firstincision separating the back meat and the abdominal muscle tissue fromeach other. In this way the abdominal muscle tissue remains attached tothe delta bone. When the back meat is removed from the bone parts of thecarcass part the abdominal muscle tissue now remains behind on the boneparts. In addition it is not necessary to exert any force on the deltabone to detach the meat from the carcass parts. In this way there is nodanger of the delta bone breaking under the force that is exerted on itwhile the meat is being detached.

Making the incision according to the second aspect of the invention caneasily be combined with making the incision according to the firstaspect of the invention. Two separate incisions can be made. In this waythe incision according to the first aspect can firstly be made and thenthe incision according to the second aspect can be made. The reverseorder is however also possible. It is also possible to combine these twoincisions into a single incision, which preferably follows at least apart of the contour of the abdominal muscle tissue.

In practice it has been found that good results can be achieved if theincision between the abdominal muscle tissue and the back meat runsmainly perpendicular to the bone parts of the carcass part. It is evenmore favourable if the incision between the breast fillet and the othermuscle tissue, such as the back meat and/or the abdominal muscle tissuefor example, runs mainly perpendicular to the bone parts of the carcasspart.

It is preferable that the incision between the abdominal muscle tissueand the back meat runs closely above the attachment of the back meat tothe underside of the rib cage. “Above” and “below” in this contextrelate to the natural posture of live poultry. The incision is thereforeon the same side of the connection of the back meat to the rib cage aswhere the head sits on live poultry.

It is preferable that the incision between back meat and abdominalmuscle tissue and/or the incision between the back meat and the breastfillet follows the contour of the abdominal muscle tissue as closely aspossible. In this manner the largest amount possible of desired meat canbe harvested.

The second aspect of the invention also relates to a device according toclaim 31.

In this device a blade is provided to make an incision through the backmeat at least up to the bone parts of the carcass part, which incisionseparates the abdominal muscle tissue from the back meat in such a waythat the abdominal muscle tissue remains attached to the delta bone.

This blade can also be used to make the incision between the breastfillet and other muscle tissue, such as the incision between the breastfillet and the back meat and/or the incision between the breast filletand the abdominal muscle tissue. This incision can, however, also bemade using another blade.

The blade can be designed in the form of a rotating blade, but it isequally possible to use a static blade.

A third aspect of the invention is directed to making preparations forskinning. In filleting systems skin that remains for example on thebreast of a carcass part is often removed.

EP 1430780 describes a device and a method for removing skin where theskin is tucked up and then removed by, for example, skinning rollerswhich engage the tucked up skin.

EP1430780 describes a toothed tucking-up member. A disadvantage of thetoothed tucking-up member is that after it has been used for some timethe teeth become clogged with skin and/or fat. Because of thiscontamination the tucking-up member becomes less effective relativelyquickly.

The object of a third aspect of the invention is to propose an improveddevice for skinning a carcass part of slaughtered poultry, this devicebeing, in particular, provided with an improved tucking-up member.

The third aspect of the invention achieves this object using a deviceaccording to claim 36.

In this device an improved tucking-up means is provided that has one ormore air ducts, each with an outlet in or in the immediate vicinity ofthe teeth. By connecting an air supply, which can supply air at apressure higher than the ambient pressure, to an air duct air flows outof the outlet of each connected air duct. This airflow blows away anycontamination, such as skin and/or fat remnants, that may be on theteeth. In this way the teeth stay clean and do not silt up. Because ofthis the tucking-up means can continue to function correctly even afteran extended period of uninterrupted use.

In an advantageous embodiment each tooth of the toothing on thetucking-up means is provided with an outlet from an air duct.

In an advantageous embodiment the tucking-up means can move—preferablypivot—under the influence of the forces that are exerted on it while theskin is being tucked up. It is preferable that the tucking-up means isresiliently mounted. This resilient mounting can be achieved using atension spring, torsion spring or compression spring or using a leverwith counterweight.

In a further advantageous embodiment there a valve is provided to openand close the supply of air to the outlet of one or more air ducts.Energy can be saved by only supplying air when necessary (namely whenthere is contamination on the teeth that must be removed).

In an advantageous variation the valve is actuated by the movement, morespecifically, by the pivoting of the tucking-up means.

In a further advantageous variation an underpressure can also be createdin the air ducts. By applying this underpressure when a carcass partpushes the tucking-up means down the skin of the carcass part to beprocessed is subjected to greater resistance whereby it can be tucked upin a more effective manner.

After tucking up, the skinning means engages the skin of the carcasspart and the skinning means detaches the skin from the meat of thecarcass part. This can be done in a known manner, for example using oneor more pairs of rollers disposed in parallel, which rollers preferablyhave a helical profile.

A fourth aspect of the invention is directed to an improvement indetaching the back meat.

According to the fourth aspect of the invention this is achieved usingthe method according to claim 40 and the device according to claim 43.

When the carcass part enters the device according to the fourth aspectof the invention the back of the carcass part is guided and positionedby a guide. In a preferred embodiment this guide comprises two mainlyparallel plates that are positioned a short distance from each other.These plates extend mainly in the conveying direction of the carcassparts.

When the back of the carcass part has been positioned the connection ofthe back meat to the bone parts of the carcass part is broken on eitherside of the spine. This can be achieved using rotating blades or staticblades. It is preferable that two rotating blades mounted next to eachother are used which, in a preferred embodiment, extend into the spacebetween the parallel plates of the guide.

Next, the back meat is at least partly scraped loose from the bone partsof the carcass part. This is done by a relative movement of the carcasspart along a scraper. The scraper can have a mainly stationary mounting.In that case a product carrier advances the carcass part along thescraper. The other way around, the scraper can also move and the productcarrier can mainly hold the carcass part to be processed still. Inaddition, a combination of a movement of the carcass part to beprocessed and a movement of the scraper is possible.

The scraper has a hollow shape, of which the internal shape mainlymatches the outer contour of the back side of the system of bone partsof a carcass part to be processed. In addition, the scraper, as seen inthe conveying direction of the carcass parts, has a cutting edge thatrises on each side. This edge is on the front of the scraper, as seen inthe conveying direction of the carcass parts, and is therefore the firstpart of the scraper that each carcass part comes into contact with. Itis preferable that the cutting edge has a curved shape.

By using a sharp scraping edge it is no longer necessary to use aseparate blade to start detaching the back meat, as in the devices andmethods that have been disclosed by the prior art. The cutting edgesevers the initially robust connection between the back meat and thebone parts of the carcass part.

The scraper is arranged in such a way that the cutting edge is directlyadjacent to the blades that sever the origin of the back meat on bothsides of the spine. As a result the cutting edge of the scraper insertsinto the incisions that have been made by the blades concerned. A rightpositioning of the scraper in relation to the blades can be achieved bya resilient arrangement of the scraper. If rotating blades are used forsevering the connection between the back meat and the spine the scrapercan, preferably, move resiliently around an axis that coincides with therotation axis of the rotating blades.

It is preferable that the scraper comprises at least one recess thatensures that the wing joint can pass the scraper without being damaged.

It is preferable that the carcass part is supported on the scraperduring scraping.

It is preferable that the scraper comprises two scraper members formedas mirror images of each other. It is more preferable that the scrapermembers can move transverse to the conveying direction of the carcasspart. The advantages of this are that by controlling a movement in thetransverse direction the shape of the bone parts of the carcass part canbe better followed and that the scraper can be switched on and off.

It is preferable that the scraper has such a shape that the back meatthat is scraped loose is moved away from the bone parts of the carcasspart.

It is preferable that in the device according to the fourth aspect ofthe invention the carcass part to be processed is guided into the devicein such a manner that during processing of the carcass part the spinelies mainly in the conveying direction and the back is directeddownwardly.

Following the performing of the method according to the fourth aspect ofthe invention, the back meat may have been fully detached from the boneparts of the carcass part, but it is also possible that there is still aconnection between the back meat and the bone parts of the carcass part.This is particularly advantageous when the method according to thefourth aspect of the invention is used in preparation for the methodaccording to the fifth aspect of the invention which will be explainedfurther below.

A fifth aspect of the invention is directed to an improvement inharvesting back meat.

According to the fifth aspect of the invention this is achieved with themethod according to claim 58 and the device according to claim 66.

According to the prior art the back meat is harvested from the boneparts of a carcass part in a bone press. The disadvantage of this isthat the high-quality structure of the back meat is almost entirelylost. Considering the demand for high-quality meat, harvesting the backmeat using a bone press is unfavourable. In addition, a higher price canbe demanded for unpressed meat which increases the return per processedcarcass part.

Peeling the back meat off the carcass retains the relative high-qualitystructure of the back meat. In addition, the device according to claim66 is smaller, simpler and cheaper than the known devices for removingback meat from a carcass part.

The meaning of “peeling off” is as follows: initially the back meat isattached to the bone parts of the carcass part across a considerablepart of the surface. There is therefore a connecting surface between theback meat and the bone parts of the carcass part. At a part of the backmeat the connection with the bone parts of the carcass part has,however, already been severed, by scraping for instance. Thisloose-hanging meat is then gripped after which a peeling force isexerted on this loose meat. This peeling force works on the connectionbetween the still attached back meat and the underlying bone parts ofthe carcass part via the loose meat. By applying the peeling force theback meat is gradually detached from the bone parts of the carcass partinstead of being detached with more or less a single pull as in theprior art. As a result the back meat remains largely intact. Incomparison with the known method and the known device the back meatdetached according to the invention is more intact at the location ofthe connecting surface with the bone parts of the carcass part.

In practice it has been found that peeling off the back meat can beachieved in an effective manner by having at least two rollers, each ofwhich is provided with a profile on the outside, engage the part of theback meat that has already been detached. These rollers then hold themeat securely and also peel the meat off the bone parts of the carcasspart.

The profile on the rollers can be helical. The helix can be formed by acontinuous, raised edge or by projections which stand some distance fromeach other being positioned along a helical line.

The most effective peeling of the back meat is achieved if the carcasspart is moved in relation to the rollers, particularly if the carcasspart moves mainly in the axial direction of the rollers. Apart fromthat, it is possible to achieve effective peeling of the meat by movingthe carcass part mainly in the direction of the spine, whereby the axialdirection of the rollers encloses an acute angle with the conveyingdirection of the carcass parts.

Preferably, the helical profile of the rollers chosen is such thatduring peeling-off the rollers move the back meat in a direction that isopposite to the conveying direction.

It is preferable that there is some space between the rollers so thatthe carcass part can be moved between the rollers, allowing the rollersto engage more on the sides of the carcass part. The existence of thespace between the rollers has the important advantage that the back meatis not crushed between the rollers but retains it original, high-qualitystructure.

It is advantageous if the part of the back meat that has already beendetached from the bone parts of the carcass hangs free of the bone partsof the carcass part when the gripper engages on the back meat. In thisway the gripper can more easily grasp the back meat.

It is preferable that the carcass part is fed into the device accordingto the fifth aspect of the invention in a position in which the back isturned downwards. In this way gravity pulls the previously detachedparts of the back meat downwards.

It is preferable that the carcass part can also pivot, preferably aroundan axis that extends mainly perpendicular to the carcass part's plane ofsymmetry while the back meat is peeled off. In this way the direction ofthe force with which the back meat is unwound is adapted to the anatomyof the carcass part.

The method and the device according to the fifth aspect of the inventioncan easily be combined with the use of a product carrier that engages onthe inside of the carcass part.

It is preferable that the rollers are mounted mainly parallel. Thisproduces the best results in practice. In addition it is preferable thatthe rollers are resiliently mounted.

In an advantageous embodiment engaging and peeling is achieved by acombination of four rollers. It is preferable that these rollers arepositioned in relation to each other in such a manner that, as seen inthe axial direction of the rollers, they approximate the contour of thecarcass part to be processed as seen in the direction of the spine. Thiswill ensure secure engagement and peeling.

The sixth aspect of the invention is directed to an improvement inharvesting breast fillets.

According to the sixth aspect of the invention this improvement isrealized by the method according to claim 77 and the device according toclaim 80.

In a known manner of harvesting the breast fillets, the breast filletsare first halved by a double incision on both sides along the sternum.With the known preliminary incision the membrane connection between theinner fillet (“second fillet”) and the outer fillet is severed. As aresult the inner fillets remain behind on the bone parts of the carcasspart to be processed when the outer fillets are removed. The innerfillets must then be harvested separately.

In the method and the device according to the sixth aspect of theinvention the membrane connection between the inner fillet and the outerfillet remains intact when the preliminary incision is made. As a resultthe inner fillet and the outer fillet can be harvested simultaneously.Keeping the membrane between the inner fillet and the outer filletintact can be achieved in practice by not having the preliminaryincision along the sternum run through up to the bone parts of thecarcass part. The preliminary incision according to the sixth aspect ofthe invention does sever the tendons that connect the fillet halves toeach other on both sides of the sternum and to the sternum through themeat up to the beginning of the inner fillets.

It is preferable that the preliminary incisions are made as close aspossible along the sternum.

In the method and the device according to the sixth aspect of theinvention the meat on both sides of the sternum, the inner fillet inparticular, is then partly scraped loose. In practice it has been foundthat a scraper without a cutting edge produces good results here. Acutting edge can be used here if desired, though.

It is preferable that the scraper for detaching the meat on both sidesof the sternum comprises two scraper members, each of which works on oneside of the sternum. It is preferable that this scraper moves as closelyas possible along the sternum and, during this process, follows thecontour of the sternum. This can easily be achieved in the design byresiliently mounting the scraper members of the scraper that scrapes themeat loose on both sides of the sternum (the first scraper). In this waythe natural variations in the shape and dimensions of the sternum caneasily be accommodated. It is preferable that the scraper members of thefirst scraper are resiliently mounted in such a way that they can movein multiple directions, for example in two separate directions that aremainly perpendicular to each other such as horizontal and vertical.

Scraping the meat loose on both sides of the sternum also leads to themeat on both sides of the sternum being pressed away towards theoutside, i.e. away from the sternum. It is preferable that the firstscraper is formed in such a way that the meat is already pushed away alittle along the rib cage.

Next a second scraper scrapes loose the meat that is naturally presenton the rib cage. It is preferable that the second scraper comprises twoscraper members, each of which works on one side of the rib cage. Morepreferably still, the two scraper members are connected to each other.

In practice it has been found that also these scraper members do notneed to have a cutting edge. The advantage of this is that the servicelife of the scraper members is longer or that they can be made from aless hard material. After all, the scraper member will have to besharpened or replaced as soon as a cutting edge becomes blunt due towear. The scraper members that can be used in the first and secondscraper do not suffer from this problem as they do not need to beprovided with a cutting edge.

It is preferable that the second scraper is also resiliently mounted sothat the natural variation in the shape and the dimensions of the ribcage can be accommodated.

After the meat has been scraped loose from the rib cage there is still amembrane connection between the inner fillet or outer fillets and therib cage. This membrane connection is relatively strong and cannot justbe broken without further damage by scraping. Therefore the sixth aspectincludes a provision for this membrane to be broken by cutting itthrough.

This cutting is done in the device according to the invention by a bladethat is preferably designed as a blade that can be actuated. In anadvantageous embodiment such a blade is fitted to each of the twoscraper members of the second scraper. Two rotating blades can also beincluded as an alternative to the actuatable blades.

Now the inner fillet and the outer fillet can be removed from the boneparts of the carcass part together. It is preferable for the carcasspart that is to be processed to still comprise one or more wing partsand the inner fillet and outer fillet are removed together by exerting atensile force on at least one wing part.

The seventh aspect of the invention is directed to an improved methodand an improved device for processing a carcass part of slaughteredpoultry.

The sixth aspect of the invention makes it possible to harvest the outerfillet and the inner fillet in such a manner that they remain connectedto each other after harvesting. Traditionally, the outer fillet is firstat least partly detached from the rib cage, while the inner fillet orinner fillets that are present still remain connected to the bone partsof the carcass part. By detaching the outer fillets, the inner filletsand the connections between the inner fillets and the bone parts of thecarcass part are exposed. During this process the tendon that connectsthe inner fillet to the wing joint is also exposed. This tendon extendsmainly into the canalis triosseus and in harvested fillets it can beseen as an elongated piece of white tendon tissue.

Fillet purchasers who set high quality requirements generally requirethat as little as possible of this tendon is present. It is preferablethat the tendon has been severed in such a location that noloose-hanging parts of the tendon are still present on the fillet.

EP1070456 describes a method where first the outer fillet is largelydetached from the part of the rib cage that is present. As a result thepart of the outer fillet that has been detached hangs down andconsequently the inner fillet and its connections with the bone parts ofthe carcass become exposed. After this the tendon concerned is severed.

The known method is not suitable for use in combination with the sixthaspect of the invention as described in this application. Because theouter fillets have not yet been detached from the rib cage the outerfillets will be cut into if the method that is described in EP1070456 isused and this is undesirable.

In another known method the outer fillet is first removed from thecarcass part. In the first instance the inner fillets remain behind onthe carcass part. Next the tendons that connect the inner fillets to thebone parts of the carcass part are scraped loose and/or cut loose, afterwhich the inner fillets are harvested by at least two people who arepositioned next to the line. This is hard and monotonous work.Furthermore, this method requires the use of a number of machines andusing this method it is not possible to harvest inner fillets that arestill connected to the associated outer fillet.

Using the device and method according to the seventh aspect of theinvention the object is to cut through the tendon between the innerfillet and the wing joint while the outer fillet is still attached tothe part of the rib cage that is present on the carcass part to beprocessed. Because of this it is possible to combine the methodaccording to the sixth aspect and the method according to the seventhaspect of the invention, during which process the inner fillet and theouter fillet can be harvested together, connected to each other, whilethe white tendon can still be neatly cut off. This object is achievedwith a device according to claim 93 and a method according to claim 98.

In order to implement the method according to the seventh aspect of theinvention the connection between the wing joint on the one hand and theouter fillet and the wishbone on the other hand has been broken on thecarcass part to be processed. Because of this some flexibility isachieved in the outer fillet on the neck side of the carcass part inrelation to the bone parts of the carcass part.

In a possible embodiment the method according to the seventh aspect ofthe invention is performed on a carcass part from which the wishbone hasbeen removed. In this process a relatively large opening is created onthe neck side of the carcass part.

When the carcass part is fed into the device according to the seventhaspect of the invention the outer fillet comes into contact with anouter fillet guide. This outer fillet guide engages on the outer filleton the side of the opening that was created when the wishbone wasremoved, therefore on the side where the neck previously was present.The outer fillet guide pushes the part of the outer fillet, on which itis engaging away from the clavicle. The outer fillet guide keeps theouter fillet pressed away while passing by the blades that cut throughthe tendon. The pressed-away position of the top part of the outerfillet is known as the “first position”.

When the carcass part is fed into the device according to the seventhaspect of the invention the free ends of the clavicle are engaged by aclavicle guide. The clavicle guide keeps the free ends of the claviclein a second position while passing by the blades that cut through thetendon pass by.

The carcass part is on a product carrier during the processing operationaccording to the seventh aspect of the invention. It is preferable thatthis product carrier advances the carcass part to be processed past theguides and the blade or blades according to the seventh aspect of theinvention. It is preferable that the product carrier holds the carcasspart in such a way that the breast of the carcass part is directeddownwardly and the spine is mainly horizontal and transverse to the paththat the carcass part follows past the device according to with theseventh aspect of the invention. When the breast is directed downwardlythe outer fillet guide holds the top part of the outer fillet presseddown and the clavicle guide prevents the free ends of the clavicle beingpushed up by the blade or the blades while the tendon is severed. If thespine (where present; if there is no spine then this means the spineshould this have been present) is to be oriented mainly transverse tothe path it is possible to position the outer fillet guide and theclavicle guide parallel to the path.

In this embodiment it is in addition advantageous for the productcarrier to press the carcass part upwards against the guides. Thisresults in both the outer fillet and the free ends of the clavicle lyingagainst their respective guides under a little pressure.

Pressing the outer fillet down and preventing the free ends of theclavicle from moving too far up exposes the tendon that is to be cutthrough. This makes the tendon accessible to a blade.

It is preferable that the tendon is cut through by a rotating blade. Astatic blade can be used as an alternative. In an advantageousembodiment two rotating blades are used, which are disposed next to eachother along the path. It is preferable that the blades rotate inopposite directions. If one or more rotating blades are used it ispreferable that they are provided with a serrated edge.

The aforementioned often refers to “the tendon”. However, each innerfillet has a tendon which connects it to the associated wing joint. Ingeneral, the methods and device according to the seventh aspect of theinvention will be used to process carcass parts where both inner filletsare still present. In that case both tendons will then be cut throughusing the method and device according to the invention.

According to the eighth aspect of the invention a method according toclaim 101 and a system according to claim 134 are proposed.

In the method and the system according to the eighth aspect of theinvention use is made of the known orientation of the carcass part to beprocessed in relation to the processing device. The position andorientation of the harvestable part during processing are therefore alsoknown. Use can be made of this known orientation and position of theharvestable part when packaging the harvestable parts and that is in thefollowing manner. The feed device receives the harvestable part from thecarcass part and deposits it in the tray that serves as the packaging.By receiving each harvestable part from the carcass part in the same wayeach harvestable part has the same orientation in relation to the feeddevice. The point at which the feed device engages the harvestable parttoo is always the same, obviously this is apart from the naturalvariations in the shape and size of the harvestable parts.

During packaging the intention is that each harvestable is placed in thepackaging in the same, reproducible and inviting manner. Because thefeed device engages each harvestable part in the same orientation and atthe same location the feed motion that the feed device imposes on theharvestable part between the processing device and the tray can be thesame in every case. Because of this complex control and complicatedregulation are no longer required and the design of the feed device canbe very simple.

Examples of harvestable parts that are suitable for use in the methodand the system according to the invention are, for instance, fillets(single, double), legs, quarters, skinless thighs, drumsticks, wholewings or parts of wings. Following separation from the rest of thecarcass part the harvestable parts can be coated if desired.

Depending on the carcass part to be processed a product carrier canposition and orient the carcass part in relation to the processingdevice. During this process the product carrier can, for example, engagein the breast cavity or abdominal cavity of the carcass part or onto oneor more leg parts.

It is envisaged that the harvestable part is placed in a buffer betweenthe time that the harvestable part is separated from the rest of thecarcass part and the harvestable part being fed into the tray. In thisstep the harvestable part will be placed in the buffer in a predefinedorientation so that the feed device that feeds the harvestable part intothe tray is again supplied with the harvestable part in a knownorientation and in a known position.

It has been envisaged that the feed device comprises a conveyor wherethe harvestable parts come to lie on the conveyor in a predeterminedorientation. This embodiment can easily be used in combination with aprocessing device that pulls breast fillets loose from the rib cage of acarcass part such as described in EP 1 430 780 A1 for example. In thisknown device the detached fillet is always received in the same mannerfrom the device by the conveyor. All fillets therefore come to lie onthe conveyor in the same orientation. In order to achieve this it ispreferable that the conveyor is positioned a short distance from thedischarge point where the fillets leave the processing device.

The conveyor can place the harvestable parts directly in a tray that isdisposed at the end of the conveyor. Another possibility for getting theharvestable parts from the conveyor into a tray or small tray is aso-called drop conveyor. This is a conveyor that retracts as soon as theharvestable part is above a tray.

It is also envisaged that the feed device to comprises a robot. Therobot can take the harvestable part from the conveyor and feed it intothe tray, but, for example, it can also take the harvestable part from abuffer. In another advantageous embodiment the robot already holds theharvestable part before it is separated from the rest of the carcasspart by the processing device. As soon as the harvestable part has beendisconnected from the rest of the carcass part the feed device isalready holding the harvestable part. As a result of this, an additionaltransfer is avoided and the required position and orientation of theharvestable part in relation to the feed device can be guaranteed with ahigh degree of accuracy.

The robot can place the harvestable part directly into the tray, but itcan also place it in a buffer. The same robot or another robot can thenextract the harvestable product from the buffer again and place it inthe tray.

The robot's design can be very simple. After all, the position in whichthe harvestable part has to be grasped and the position in which theharvestable part has to placed in the tray are always the same.Therefore the robot does not need to make a range of differentmovements. The complexity of the movement that the robot needs to maketherefore depends on the mutual positions of the processing device, thebuffer if any and the place where the tray is disposed in order to beable to receive one or more harvestable parts. If the movement is moreor less rectilinear it is possible that a single, extendable and/orpivotable arm will suffice.

Naturally, in certain circumstances it may be necessary to use a moresophisticated robot that can perform a more complex movement. In thatcase a robot with two arms connected to each other by means of a hingecould be considered, for example. Such a robot and its controls arestill significantly less complex than the robot in the known systems,because the robot according to the invention only needs to be capable ofperforming one or a few different predefined movements.

In an advantageous embodiment the feed device comprises a gripper tohandle the harvestable part while the harvestable part is being fed intothe tray. Because of its contact with the raw meat it is preferable thatthe gripper is made of stainless steel. In an advantageous embodimentthe gripper is eccentrically mounted on a robot arm. It is preferablethat the gripper is then rotatable relative to the robot arm.

This advantageous embodiment is particularly suitable for a variation ofthe method where the feed device grips the harvestable part duringseparation of the harvestable part from the rest of the carcass part.

It is envisaged that in the method and system according to the inventionthe harvestable parts are checked for unwanted bone parts or brokenbones, for example using an X-ray device. It is preferable that this isdone after the harvestable part has been deposited in the tray. Becausethe position and the orientation of the harvestable parts are known allthe time, the probable location of any bone parts is also known. Thissimplifies the inspection considerably.

It is also envisaged that in the method and system according to theinvention the harvestable parts are visually inspected, for example withthe aid of a camera. The visual inspection can be aimed at the qualityof the harvestable parts but can also be carried out as a check of thedesired presentation of the harvestable parts in the tray for example.

The tray within the meaning of this invention can be suitable forholding one or more harvestable parts. It can be a shallow tray in whichthe harvestable parts are presented to the consumer but it can also be acrate, for example, that is used for transportation to the retailer. Inmost cases the tray will have one or more raised edges, but this is nota requirement under the concept of the invention.

If a number of harvestable parts are placed in a tray then, from apresentation point of view, it is desirable that the harvestable partsassume a predefined position relative to each other. In order to ensurethat the robot can suffice with making the same movement at all times itis therefore an advantage if the tray is moved relative to the feeddevice each time prior to the deposition of a following harvestable partsuch that the following harvestable part can be placed in the correctposition.

It is envisaged that the feed device deposits a number of harvestableparts in the tray simultaneously. This may be the case when, forexample, the feed device collects several harvestable parts from abuffer or a conveyor at the same time or if several harvestable partsare separated from the rest of the carcass part at the same time.

It is also envisaged that the several harvestable parts are placed in abuffer at a predefined position and in a predefined orientation inrelation to each other after separation from the rest of the carcasspart, and then deposited in the tray as a group in such a way that themutual positions and orientations are maintained.

It is preferable that the tray is fed from a destacker to the locationat which the feed device will deposit a harvestable part in the tray.

In an advantageous embodiment the destacking process comprises thefollowing steps:

placing a stack of at least two trays into a holder,

supporting the stack of trays using a carrier, which carrier comprisestwo guides that are moveable simultaneously, each of which is providedwith, in succession, a first, a second and a third bearing plate, inwhich the first and the third bearing plate lie mainly in line with eachother and the second bearing plate is higher than the first and thethird bearing plate, and in which the stack of trays is supported on thefirst bearing plate,

simultaneously moving the guides, so that the second bearing platesupports the tray that is one from the bottom of the stack and thebottom tray of the stack is no longer supported,

simultaneously moving the guides further so that the third bearing platesupports the tray which is then the bottom tray of the stack.

Devices and methods according to various aspects of the invention willbe explained in more detail below with reference to the appendeddrawing, which, without implying any restriction, shows exemplaryembodiments.

The drawing shows in:

FIG. 1 an example of a carcass part with an incision according to thefirst aspect of the invention,

FIG. 1A an overview of the anatomy of a carcass part indicating theabdominal muscle tissue,

FIG. 1B an overview of the anatomy of a carcass part indicating thedelta bone,

FIG. 1C a product carrier with a front half on it,

FIGS. 1D and 1E the arranging of a breast cap on the product carrier,

FIG. 1F an alternative product carrier,

FIG. 1G the alternative product carrier of FIG. 1F with a breast capwith wings as the carcass part to be processed,

FIG. 1H the alternative product carrier of FIG. 1F with a breast capwithout wings as the carcass part to be processed,

FIG. 2 a first example of a part of a method and device according to thefirst aspect of the invention,

FIG. 3 a second exemplary embodiment of a part of the method and thedevice according to the first aspect of the invention,

FIG. 4 a part of the device according to FIG. 3,

FIG. 5 a diagrammatical depiction of a carcass part,

FIG. 6 a first stage of the method according to the second aspect of theinvention in a device according to the second aspect of the invention,

FIG. 7 a second stage of the method according to the second aspect ofthe invention in a device according to the second aspect of theinvention,

FIG. 8 possible embodiments of incisions into a carcass part ofslaughtered poultry,

FIG. 9 a part of a first embodiment of the method and device accordingto the fifth aspect of the invention, in a first stage of the methodaccording to the fifth aspect of the invention,

FIG. 10 a part of a first embodiment of the method and device accordingto the fifth aspect of the invention, in a second stage of the methodaccording to the fifth aspect of the invention,

FIG. 11 a part of a first embodiment of the method and device accordingto the fifth aspect of the invention, in a third stage of the methodaccording to the fifth aspect of the invention,

FIG. 12 diagrammatically, peeling off the back meat from the back of thecarcass part,

FIG. 13 a first stage of a second embodiment of the method according tothe fifth aspect of the invention,

FIG. 14 a second stage of a second embodiment of the method according tothe fifth aspect of the invention,

FIG. 15 a part of a variation of the method and device according to thefifth aspect of the invention,

FIG. 16 a part of a variation of the method and device according to thefifth aspect of the invention, in a somewhat later stage of the methodaccording to the fifth aspect of the invention,

FIG. 17 various stages in an example of the method according to thesixth aspect of the invention,

FIG. 18 an overview of an embodiment of the device according to thesixth aspect of the invention,

FIG. 19 making the preliminary incision on both sides of the sternum,

FIG. 20 guiding the carcass part across the first scraper while beingheld by product carrier 50,

FIG. 21 guiding the carcass part across the first scraper while beingheld by product carrier 50,

FIG. 22 making the preliminary incision on both sides of the sternum,shown in section,

FIG. 23 a cross section of the carcass part, the first scraper memberand the guides during scraping,

FIG. 24 a detail of the scraping by the first scraper,

FIG. 25 a cross section of the scraping by the second scraper members,

FIG. 26 a detail of scraping by the second scraper,

FIG. 27 the inactive position of the actuatable blades,

FIG. 28 an indication of the position of incisions and the parts of thebreast fillet to be scraped loose in the carcass part,

FIG. 29 an overview of a device according to the fourth aspect of theinvention,

FIG. 30 the device of FIG. 29, during execution of a first phase of themethod according to the fourth aspect of the invention,

FIG. 31 a cross section of the situation of FIG. 30,

FIG. 32 the device of FIG. 29 during execution of a second phase of themethod according to the fourth aspect of the invention,

FIG. 33 the device of FIG. 29 during execution of a third phase of themethod according to the fourth aspect of the invention,

FIG. 34 a cross section of the situation of FIG. 33,

FIG. 35 a scraper member according to a preferred embodiment of thefourth aspect of the invention in perspective elevation,

FIG. 36 a side view of the scraper member according to FIG. 35,

FIG. 37 a first embodiment of the method and the system according to theeighth aspect of the invention,

FIG. 38 a variation of the system and the according to FIG. 37,

FIG. 39 a second variation of the system and the method according toFIG. 37,

FIG. 40 the system of FIG. 39, using a different product carrier,

FIG. 41 a second embodiment of the system and the method according tothe invention,

FIG. 42 a third embodiment of the system and the method according to theinvention,

FIG. 43 a variation of the embodiment as shown in FIG. 42,

FIG. 44 a fourth embodiment of the system and the method according tothe invention,

FIG. 45 a variation of the embodiment as shown in FIG. 44,

FIG. 46 a variation of the system and the method as shown in FIG. 45,

FIG. 47 a variation of the embodiment as shown in FIGS. 44-46,

FIG. 48 a fifth embodiment of the system and the device according to theinvention,

FIG. 49 a variation of the system and the method according to FIG. 48,

FIG. 50 a sixth embodiment of the system and the device according to theinvention,

FIG. 51 an embodiment of a suitable destacker,

FIG. 52 a guide as used in the destacker of FIG. 51,

FIG. 53 diagrammatically, trays being destacked,

FIG. 54 a tucking-up means according to the third aspect of theinvention,

FIG. 55 an overview of a part of a device according to the third aspectof the invention,

FIG. 55A an example of a device according to the third aspect of theinvention in combination with the alternative product carrier of FIG.1F,

FIG. 55B an alternative embodiment of the device shown in FIG. 55A,

FIG. 55C another alternative embodiment of the device shown in FIG. 55A

FIG. 56 an alternative embodiment of a device for carrying out themethod according to the sixth aspect of the invention,

FIG. 57 a part of the device according to FIG. 56 viewed from above,

FIG. 58 a side view of a part of the device according to FIG. 56,

FIG. 59 the relative movement of the carcass part relative to therotating blades that are mounted in a V-shape during the performing ofthe method according to the sixth aspect of the invention using thedevice according to FIGS. 56-58,

FIG. 60 an embodiment of a device according to the seventh aspect of theinvention,

FIG. 61 a side view of the embodiment according to FIG. 60,

FIG. 62 the opening on the neck side of the carcass part after thewishbone has been removed,

FIG. 63 the muscles in the area of the wing joints,

FIG. 64 the device according to FIG. 61 in combination with thealternative product carrier of FIG. 1F.

FIG. 1 shows an example of a carcass part 1 with an incision 110according to the first aspect of the invention. This carcass part 1 ofslaughtered poultry comprises at least a part of the back 2. Not shownin FIG. 1, but present in the carcass part 1 in this example, are atleast a part of the rib cage and a part of the spine. FIG. 1 shows thatthe carcass part 1 comprises at least a part of the meat that isnaturally present on the back 2 and on the rib cage. The meat on the ribcage comprises at least a part of the meat on the breast 3, that is: atleast a part of the breast fillet 8.

The carcass part 1 to be processed in the example in FIG. 1 is a fronthalf. It is however also possible to process other types of carcassparts, such as breast caps for example, using the device and methodaccording to the first aspect of the invention.

FIG. 1A and FIG. 1B show the anatomy of the torso of poultry. Thehatched part in FIG. 1A shows the area in which the abdominal muscletissue 11 lies. In some circles the muscle tissue in the hatched area inFIG. 1A is known in professional parlance as “ring muscle”. Theabdominal muscle tissue comprises at least the part of the m. obliquusexternus abdominis, at least the part of the m. obliquus internusabdominis and at least the part of the m. transversus abdominis thatfall within the hatched area of FIG. 1A. FIG. 1B shows the position ofthe delta bone 12.

FIG. 1A and FIG. 1B are based on figures from the book “Atlas deanatomia de las aves domesticas” [Atlas of the anatomy of domesticbirds], ISBN 84-283-1138-2, published in 1981. The Latin names of themuscles shown in the figures have been included in a separate list thatis appended to this application.

In the example shown in FIG. 1 the carcass part 1 also comprises bothwings or least parts 4 of them. This is not, however, a requirement inorder to implement the method according to the first aspect of theinvention.

FIG. 1C shows a product carrier 50 with a front half that has beenplaced onto it. The product carrier 50 shown in FIG. 1C can pivot aroundaxis 51 and around axis 52. A product carrier of this type is suitablefor use in combination with all aspects of the invention that aredescribed in this application. It is not, however, necessary to use aproduct carrier capable of this type of pivoting. In most cases theprocessing operations that are described in this application require arelative movement between the carcass part to be processed 1 and theparts of the device that directly engage on the carcass part 1 such asblades or scrapers for example. The desired relative movement can beachieved by having the product carrier that is holding the carcass part1 move while having the processing components of the device remain in amainly fixed position (naturally this is apart from any resilient movingof certain components and rotation of the rotating blades), but ofcourse also by holding the carcass part 1 in a mainly fixed positionwhile the processing components. Naturally, a combination of a movementof the carcass part 1 and a movement of the processing components of thedevice according to the various aspects is possible in order to achievethe desired relative movement between the carcass part and the device.

FIG. 1D and FIG. 1E show a breast cap being attached to the productcarrier 50. The product carrier 50 in FIG. 1D and FIG. 1E is of the sametype as shown in FIG. 1C. The product carrier is provided with a hook 53that holds the breast cap securely on the product carrier 50. Naturally,a type of product carrier that does not have the pivoting capability ofthe product carrier shown can also be used when processing a breast cap.

FIG. 1F shows a side view of an example of an alternative productcarrier 50*. In this example the product carrier 50* is based on theproduct carrier that is known from EP0254332. This product carrier isonly rotatable according to arrow 52*. This rotation can be controlledby control elements that engage toothed wheel 54*. Product carrier 50*is moveable along path 53* in conveying direction T1. Each of theproduct carriers 50* is connected to a trolley 55* that can be guidedacross a profile 56*. The trolleys 55* are mutually connected by a(diagrammatically depicted) chain or cable 57*.

FIG. 1G shows the alternative product carrier of FIG. 1F provided with abreast cap with wings as the carcass part 1 to be processed. FIG. 1Hshows the alternative product carrier of FIG. 1F provided with a breastcap without wings as the carcass part 1 to be processed. Processing ofbreast caps with or without wings can also take place using a productcarrier 50 of the type as shown in FIGS. 1C, 1D and 1E. The other wayaround the product carrier 50* shown in FIGS. 1F, 1G and 1H can also beused for processing front halves with wings, front halves without wingsand the like, for example.

In the method according to the first aspect of the invention an incision110 is made through the meat that is present on the carcass part 1. Thisincision 110 extends substantially along the contour of the breastfillet 8 in the region between the back meat 15 and the breast fillet 8and in the region between the abdominal muscle tissue 11 and the breastfillet 8. The depth of the incision is chosen such that the meat is cutinto up to the bone parts of the carcass part (that comprises at least apart of the rib cage). As can be seen in FIG. 1, the incision runs onthe side of the back along the region where the wing parts 4 areconnected to the rest of the carcass part 1.

In an alternative embodiment, not shown, the incision 110 separates thebreast fillet from the abdominal muscle tissue but not from the backmeat. This embodiment uses the advantages of separating the abdominalmuscle tissue and the back meat, while it still remains possible toharvest the back meat and the breast fillet as an integral piece ofmeat, using the method described in EP 1430780 for example.

FIG. 1 shows an incision 110 with a curved path. In this way theincision follows the anatomical shape of the breast fillet 8 relativelyaccurately. It is however also possible for the incision 110 to bestraight. The shape of the breast fillet 8 is then still substantiallyfollowed.

FIG. 5. too shows a possible location for incision 110. With thelocation of incision 110 as shown in FIG. 5 the abdominal muscle tissueis fully separated from the breast fillet. It is however also possiblefor the user of the device and/or method according to the first aspectof the invention to decide to move the incision 110 slightly upwards, inthe direction of arrow Y, resulting in incision 110* for instance.

FIG. 2 shows a first example of a part of a method and device accordingto the first aspect of the invention. In this exemplary embodiment thecarcass parts 1 (for example, front halves as shown, or breast caps;front halves and breast caps with or without wings) are held by theproduct carriers 50 that engage on the inside of the carcass parts 1.The product carriers 50 move the carcass parts 1 along a predeterminedpath in a conveying direction T1. It is preferable that a number ofprocessing devices are disposed along the path, each of which performs aprocess on the passing carcass parts 1.

In the exemplary embodiment shown in FIG. 2 the carcass parts 1 arecooled before they undergo the method according to the first aspect ofthe invention. Here it is advantageous if the carcass part 1 still alsocomprises wing parts 4, that the wings are stretched prior to processingin accordance with the method according to the first aspect of theinvention. The advantage of this is that the position of the wing parts4 is more or less known and they are not in the way while the processingoperations according to the first and, where appropriate, the furtheraspects of the invention are being carried out. A wing stretcher fittedwith plucking fingers, known per se, can be used to stretch the wingparts. Guides for the wings can be used as an alternative or anaddition.

The part of the device according to the first aspect of the inventionthat is shown in FIG. 2 comprises two rotating blades 101, each of whichis circular (disc-shaped) and each of which is rotatable around itscentre point on an associated shaft 104. Each blade 101 is driven by anassociated motor 103. The rotating blades 101 are disposed on eitherside of space 105, in which the device shown in FIG. 2 receives theproduct carriers 50 that securely hold a carcass part 1. Thus, therotating blades 101 form the blade of the device.

FIG. 2 further shows the presence of guides 102, which preferably keepthe wing parts 4 that have preferably been stretched before, outside ofthe reach of the rotating blades 101. In the example of FIG. 2 thecarcass parts 1 are advanced through the device shown in FIG. 2 with theback 2 directed upward. Here the spine or the part of it that is presentis oriented more or less horizontally, that is the direction of thespine or the part of the spine that is still present has a clear andpurposely imposed deviation from the vertical. It is also possible thatthe carcass part 1 to be processed no longer has a spine, because thecarcass part 1 to be processed is a breast cap for example. In this casethe carcass part is oriented in such a way that the carcass part to beprocessed is oriented such that if a spine had still been present thisspine would have a clear and purposely imposed deviation from thevertical.

The blades 101 cut up to the bone parts of the carcass part 1. Whereproduct carriers 50 are used which engage on the inside of the carcasspart 1, the result is that the blades 101 approach the product carriers50 to a few millimetres. It is therefore also an advantage if theproduct carrier 50 is stable and displays little vibration or otheruncontrolled movements. The product carrier that is known from EP1191852 in practice appears to be satisfactory. In addition, it ispreferable that the position of each blade 101 is adjustable. In thisway the variations in the average size of the carcass parts 1 betweenthe various flocks to be slaughtered can be accommodated. Also, byadjusting the blades 101 the yield from the processing can be influencedand the position of the incision 110 in relation to the breast filletcan be determined. The blades can be adjusted in such a way that theincision 110 is next to the hatched area shown in FIG. 1A or runsthrough this area. The adjustment can be achieved by shifting thecombination of the blade 101 and the associated motor 103 in relation tothe path.

It is advantageous if the guides 102 are mounted resiliently. When thewing parts 4 are pushed away, downwards in the example shown in FIG. 2,the guides 102 then also push away all play in the product carrier 50 inthe same direction. This means that the product carrier is more stableand there is less risk of the rotating blades 101 damaging the productcarrier 50.

In an advantageous variation, not shown, each of the guides 102 is splitinto a first and a second part. The split between the first and thesecond part, as seen in the conveying direction T1, lies in upstream ofthe blades 101. It is preferable that the second part of each guide isthen connected to the suspension on the motors 103. In this way it iseasier to access the blades 101 and the associated motors 103 formaintenance work.

As shown in FIG. 2 the incision 110 can have a curved path. This can beachieved in a favourable manner in the structural design by arrangingthe rotating blades 101 in a pivotable way. The ability of the rotatingblades to pivot relative to the product carriers 50 is shown in FIG. 2by the arrows R2. The combination of the pivoting R2 of the rotatingblades 101 and the conveyance of the carcass parts 1 by the productcarriers 50 in direction T1 provides the desired curvature of theincision 110. Instead of the rotating blades 101 having a pivotablearrangement the product carriers 50 can also be pivotable like theproduct carrier known from EP 1191852 for example. To this end, theproduct carriers are provided with a rotation axis 51. In this variationthe rotating blades 101 can have a fixed mounting. The product carriers50 then pivot the carcass parts 1 in direction R3 relative to thefixedly arranged rotating blades 101. It is also possible that both therotating blades 101 and the product carrier 50 are pivotable.

It is preferable that the device as shown in FIG. 2 also comprises adevice for removing the breast fillet 8 from the bone parts of thecarcass part 1. This filleting device will be disposed downstream, asseen in the conveying direction T1, of the part of the device accordingto the invention that is shown in FIG. 2. The filleting device willthen, on account of the conveying direction T1 of the product carriers50 with the carcass parts 1, only become active after the incision 110has been made by the rotating blades 101. The filleting device can havean operating principle that is based on scraping the breast fillet 8loose from the bone parts of the carcass. As an alternative a filletingdevice as described in EP 1430780 A1 can also be used. This filletingdevice engages on the wing parts 4 that are present and exerts a tensileforce on them. In this way the wing parts 4 are pulled off the boneparts of the carcass part, in particular from the rib cage, togetherwith the breast fillet 8.

FIG. 3 shows a second exemplary embodiment of a part of the method andthe device according to the first aspect of the invention. In thisexemplary embodiment the carcass part also still comprises the leg parts5 in addition to the parts that have already been described in relationto FIG. 2. In the example shown in FIG. 3 the product carrier 50 engageson these leg parts 5. The product carriers 50 convey the carcass parts 1in the main conveying direction T1.

The device as shown in FIG. 3 once again comprises a space 105 forreceiving the carcass parts 1. When entering the device shown in FIG. 3,the back 2 of the carcass part comes into contact with the support 107.In the example in FIG. 3 support 107 is a revolving conveyor belt. Thesupport ensures that the spine or the part of the spine that is presentin the carcass part 1 comes to lie substantially horizontally. Theproduct carrier 50 advances the carcass part 1 to the rotating blades101, which are disposed on either side of the space 105. The rotatingblades make the incision 110. In this example too there is an incision110 which also extends along the back meat and along the abdominalmuscle tissue (as seen in the longitudinal direction of the abdominalmuscle tissue) so that the breast fillet on the one hand and the backmeat and abdominal muscle tissue on the other hand are separated fromeach other. Guides 102 ensure that the wing parts 4 that are present donot come within reach of the rotating blades 101.

FIG. 4 shows a part of the device shown in FIG. 3. In FIG. 4 theincision 110 which has been made by the rotating blades 101 can be seen.

FIGS. 3 and 4 clearly show that the carcass part 1 is now processed in aposition whereby the breast is directed upwards. This is contrary to theembodiment shown in FIG. 2.

As well as the device and the method shown in FIG. 2 it is preferablefor the device and method as shown in FIGS. 3 and 4 to also comprise afilleting device. This filleting device is intended to detach the breastfillet 8 from the carcass part 1, either with or without simultaneousremoval of the wing parts 4. The filleting device can detach the breastfillet 8 by scraping, or by pulling on the wing parts 4, as described inrelation to FIG. 2.

It is generally advantageous if the device according to the first aspectof the invention can be switched on and off for each passing carcasspart 1. To this end the device is provided with a product detector 108.The product detector 108 detects whether there is a carcass part 1 onthe product carrier 50 or whether the product carrier 50 is empty.Detection can take place in a number of ways, optically or mechanicallyfor example. In the latter case for example a guide is pressed down by apassing carcass part 1, but not by an empty product carrier 50 passingby. The product detector 108 then detects whether or not the guide hasbeen pressed down. If a carcass part 1 is detected the device accordingto the first aspect of the invention becomes active and the incision 110is made. This can be done either by sending the blades 101 out to thecarcass part for example or by having the product carrier 50 advance thecarcass part 1 within range of the blades. If no carcass part 1 isdetected, however, the blades 101 and the product carrier 50 are keptaway from each other. The advantage of this is that the blades 101cannot damage the empty product carrier 50 that is passing by.

The device and the method according to the first aspect of theinvention, and therefore also the devices and the methods as shown inFIGS. 2, 3 and 4 also, can also be used for cutting a breast cap out ofa front half. To this end the incision 110 is made so deep that theincision 110 also cuts through a part of the bone parts of the rib cage.This creates a breast cap, in which account is taken of the anatomy ofthe slaughtered poultry. The breast cap that is obtained in this waycomprises no, or hardly any, meat that is not desired by the consumer.

FIG. 5 shows a carcass part 1, that comprises: bone parts with at leasta part of the rib cage and a part of the spine, at least a part of theback meat that is naturally present on the rib cage and the spine, andat least a part of the abdominal muscle tissue. In the example shown thecarcass part 1 is a front half with wing parts 4. On the carcass part 1there is at least a part of the breast fillet 8 and a part of the backmeat 15 present. For the location of the abdominal muscle tissue 11 andthat of the delta bone 12, referral is made to FIG. 1A and FIG. 1B.

FIG. 5 diagrammatically indicates the position of incision 110 and thatof an incision 210 according to the second aspect of the invention.Incision 110* indicates an alternative to incision 110. If incision 110*is used then incision 210 is preferably limited by incision 110*. Thelocation of incision 210 will be explained in more detail below. FIG. 5shows an incision 110 that separates the breast fillet 8 from the backmeat 15 and from the abdominal muscle tissue 11.

FIGS. 6 and 7 show a method and device according to the second aspect ofthe invention. In the example shown a carcass part 1 is held by aproduct carrier 50. This product carrier 50 conveys the carcass part ina conveying direction T1 relative to the device according to the secondaspect of the invention.

In the example in FIGS. 6 and 7 an incision 110 according to the secondaspect of the invention has already been made in the carcass part 1according to the first aspect of the invention. This is an advantage butit is not a requirement for implementing a method. In this exampleincision 110 separates the breast fillet from both the back meat andfrom the abdominal muscle tissue. This is not however a requirement forcombining the first aspect of the invention with the second aspect ofthe invention.

The device according to the second aspect of the invention comprises inthe exemplary embodiment shown in FIGS. 6 and 7 a space 205 forreceiving the carcass part 1. Two rotating blades 201 are arranged oneither side of this space 205. These two rotating blades make anincision 210 in the carcass part up to the bone parts of the carcasspart. This incision separates the abdominal muscle tissue 11 from theback meat 15 in such a way that the abdominal muscle tissue 11 remainsattached to the delta bone 12. The device shown in FIGS. 6 and 7 furthercomprises guides 202 that ensure that the wing parts 4 remain out ofreach of the rotating blades 201. There is also a guide 206 present inthis example. This ensures that the carcass part is centred relative tothe rotating blades 201.

In an alternative embodiment, not shown, the carcass part 1 to beprocessed is stationary and the blades 201 move along the carcass part 1to be processed.

At least one of the guides can be provided with a product detector 208.In the example shown in FIG. 6 this is the centering guide 206. Thisguide 206 is resiliently mounted, for example, by means of a compressionspring which ensures that the guide 206 can move in the verticaldirection. When a product carrier 50 with a carcass part 1 attachedpasses by, the guide 206 is displaced somewhat in the verticaldirection. This displacement is detected by the product detector whichgenerates a signal that a carcass part 1 is present on the productcarrier 50. However, should an empty product carrier 50 pass by, theguide 206 is not pushed away vertically. In order to prevent an emptyproduct carrier 50 being damaged by the rotating blades 201 the productcarrier and the blades 201 are, in this case, kept away from each other,by rotating the product carrier 50 away around rotation axis 51 forexample so that the product carrier advances above the blades 201instead of between them. As an alternative the product detector can alsobe an optical sensor that directly detects the presence of a carcasspart on the carrier 50, or that detects the vertical displacement ofguide 206.

As in the first aspect of the invention, the blades 201 cut up to thebone parts of the carcass part 1. Where product carriers 50 are usedwhich engage on the inside of the carcass part 1, the result is that theblades 101 approach the product carriers 50 as close as a fewmillimetres. It is therefore also advantageous if the product carrier 50is stable and displays little vibration or other uncontrolled movements.In practice the known product carrier that is described in EP 1191852appears to perform satisfactory.

Further, it is preferable that the position of each blade 201 isadjustable. In this way the variations in the average size of thecarcass parts 1 between the various flocks to be slaughtered can beaccommodated. Also by adjusting the blades 201 the yield of the finalremoval of the meat can be influenced.

It is advantageous if the guides 202 are mounted resiliently. When thewing parts 4 are pushed away, downwards in the examples shown in FIGS. 6and 7, the guides 202 then also push away all play from the productcarrier 50 in the same direction. This means that the product carrier ismore stable and there is less risk of the rotating blades 201 damagingthe product carrier 50.

Instead of being carried out by one or more rotating blades 201 theincising operation for separating the back meat 15 and the abdominalmuscle tissue 11 can also be performed by one or more static blades.

In the example shown in FIGS. 6 and 7 the incision 210 is made in such away that it runs substantially perpendicular to the bone parts of thecarcass part. In the example the incision 210 runs in the immediatevicinity of the connection of the back meat 15 to the rib cage. Ofcourse, the incision then lies so that the back meat 15 to be harvestedis severed from this connection. In practice this means that theincision lies between the attachment of the back meat 15 to the rib cageand the location of the neck of the carcass part 1.

It is advantageous if the incision is shaped such that the incision 210follows the contour of the abdominal muscle tissue 11 as closely aspossible. In this way the greatest possible amount of desired back meat15 can be harvested. Making a curved incision, which takes as muchaccount as possible of the anatomy of the carcass part of theslaughtered poultry, can be achieved by a relative pivoting of the blade201 and the carcass part 1. This can be achieved by a pivotablearrangement of the blade 201 or by using a product carrier 50 that ispivotable around pivot axis 51. A combination of both is also possible.

FIGS. 8 a and 8 b show possible embodiments of incisions in a carcasspart of slaughtered poultry. FIG. 8 a shows a combination of the firstand the second aspect of the invention. In the example shown in FIG. 8an incision 110 is first made in the transition area between the backmeat 15 and the breast fillet 8 according to the first aspect of theinvention. Then an incision 210 is made according to the second aspectof the invention. Making incision 110 first and then making incision 210is the most practical sequence. It is however also conceivable for thesequence of these incisions to be reversed.

FIG. 8 b shows a combined incision 215. This incision has a first part215 a in a part of the transition area between the breast fillet and theback meat 15. The second part of the incision 215 b separates theabdominal muscle tissue 11 from the back meat 15. Combining these twoincisions into a single incision 215 achieves the effect, on the onehand, that the abdominal muscle tissue 12 remains connected to the boneparts of the carcass part 1 and does not come along with the harvestedmeat and on the other hand that the back meat and the breast fillet canbe harvested together as a single piece of meat as described in EP1430780 A1.

The second aspect of the invention involves a method for processing acarcass part of slaughtered poultry, which carcass part comprises:

-   -   bone parts with at least a part of the rib cage and a part of        the spine,    -   at least a part of the back meat that is naturally present on        the rib cage and the spine,    -   at least a part of the abdominal muscle tissue,

this method comprising the following steps:

-   -   making a first incision through the back meat near the abdominal        muscle tissue at least up to the underlying bone parts of the        carcass part,    -   detaching the back meat from the bone parts of the carcass part.

In a preferred embodiment of the method according to the second aspectof the invention, the carcass part also comprises at least a part of thebreast fillet. In this embodiment, the method also comprises a step ofmaking a second incision through the meat at least up to the bone partslying under the meat, which second incision is made in an area betweenthe breast fillet and the other muscle tissue that does not form part ofthe breast fillet, and which second incision in that area substantiallyfollows the shape of the breast fillet.

In a preferred embodiment of the method according to the second aspectof the invention, the carcass part also comprises at least a part of thebreast fillet. In this embodiment, the method also comprises the step ofmaking a second incision through the meat at least up to the bone partslying under the meat, which second incision is made in an area betweenthe breast fillet and the back meat, and which second incision in thatarea substantially follows the shape of the breast fillet.

In a preferred embodiment of the method according to the second aspectof the invention, the carcass part also comprises at least a part of thebreast fillet. In this embodiment, the method also comprises the step ofmaking a second incision through the meat at least up to the bone partslying under the meat, which second incision is made in an area betweenthe breast fillet and the abdominal muscle tissue, and which secondincision in that area substantially follows the shape of the breastfillet.

In a preferred embodiment of the method according to the second aspectof the invention, at least the first incision runs substantiallyperpendicular to the underlying bone parts of the carcass part.

In a preferred embodiment of the method according to the second aspectof the invention, the first incision runs closely above the connectionof the back meat to the underside of the rib cage.

In a preferred embodiment of the method according to the second aspectof the invention, the incision in the transition area between the backmeat and the breast fillet substantially follows the contour of at leastthe part of the abdominal muscle tissue that connects the back meat withthe bone parts on the back of the carcass.

In a preferred embodiment of the method according to the second aspectof the invention, the incision along the back meat and the incision inthe transition area between the breast fillet and the abdominal muscletissue are integrated into a single, continuous incision.

The second aspect of the invention also involves a device for processinga carcass part of slaughtered poultry, which carcass part comprises:

-   -   bone parts with at least a part of the rib cage and a part of        the spine,    -   at least a part of the back meat that is naturally present on        the rib cage and the spine,    -   at least a part of the abdominal muscle tissue,        this device comprising:    -   a cutting device with a blade for making a first incision        through the back meat next to the abdominal muscle tissue at        least up to the underlying bone parts of the carcass part.

In a preferred embodiment of the device according to the second aspectof the invention, the blade is a rotating blade or a static blade.

In a preferred embodiment of the device according to the second aspectof the invention, the blade is also adapted to make a second incisionthrough the meat at least up to the bone parts lying under the meat,which second incision is made in an area between the breast fillet andthe back meat, and which second incision in that area substantiallyfollows the shape of the breast fillet.

In a preferred embodiment of the device according to the second aspectof the invention, the device further comprises a second blade, whichsecond blade is adapted to make a second incision through the meat atleast up to the bone parts lying under the meat, which second incisionis made in an area between the breast fillet and the back meat, andwhich second incision in that area substantially follows the shape ofthe breast fillet.

FIG. 54 and FIG. 55 show a part of a device according to the thirdaspect of the invention.

FIG. 54 shows a tucking-up means 800. This tucking-up means 800 has atoothing 801. In the side view the teeth 802 of the toothing 801 are notarranged in a straight line but around an arc.

Air ducts 810 have been accommodated into the tucking-up means 800. Eachof these air ducts 810 has an inlet 811 and an outlet 812. The inlets811 are all connected to a common air supply 815. B4 the air supply, aircan be supplied to the air ducts 810 at a higher pressure than theambient pressure. This air exits the air ducts via the outlets 812 thathave been introduced into the teeth 802 of the toothing 801 (see arrowsL in FIG. 54).

The airflows L blow off any contamination that has been left behind onthe toothing 801 such as skin and/or fat.

The tucking-up means 800 is pivotable around pivot axis 820. If acarcass part is guided over the tucking-up means 800 in conveyingdirection T, the tucking-up means 800 is pressed downwards by theresistance caused by the tucking-up means in combination with theposition of the toothing 801 (which engages the passing carcass part)relative to the pivot axis 820.

Counterweight 821 is suspended from arm 822 and exerts a moment on thepivot axis which, as regards its direction, is opposite to the momentthat is exerted on the pivot axis when a carcass part is being engagedby the toothing 801. After the carcass part has passed, the moment thatis exerted by the counterweight 821 on arm 822 takes the tucking-upmeans back to its starting position.

As an alternative for the construction using the counterweight 821 aspring could also be used to return the tucking-up means to its startingposition. This can be achieved, for example, by placing the tucking-upmeans on a compression spring. A carcass part that is to be processedthen presses the tucking-up means down against the compression forcewhile it is passing (and therefore while the skin is being tucked up).Once the carcass part has passed, the compression force of thecompression spring ensures the tucking-up means once again moves up toits starting position.

The arrangement of the teeth 802 along an arc has the advantage that theteeth continue to be in good engagements with the skin while thetucking-up means 800 pivots when the carcass part 1 passes thetucking-up means.

If the skin does not have to be tucked up on a specific carcass part 1then that carcass part is guided past the tucking-up means without thetucking-up means coming into contact with the carcass part. This can beachieved by having the product carrier with the carcass part 1 concernedturn away from the tucking-up means, by moving the tucking-up means awayfrom the path of the product carriers or by a combination of both.

In order for the tucking-up means to achieve a good engagement on thecarcass part, a product carrier 50 can be used which presses the carcasspart 1 against the tucking-up means, for example by pivoting around axis51. As an alternative the tucking-up means can also be moved towards thecarcass part 1. A combination of these possibilities can, of course,also be used.

FIG. 55 shows an overview of a part of the device according to the thirdaspect of the invention.

FIG. 55 shows a skinning means 840 which itself is already known, whichcomprises two pairs of conjointly operating skinning rollers 841. Eachof the skinning rollers 841 has a helical profile 842. The example inFIG. 55 shows the skinning rollers 841 arranged with their longitudinalaxis in the conveying direction. As an alternative it is also possiblefor the skinning rollers to be arranged with their longitudinal axissubstantially perpendicular to the conveying direction T. It ispreferable that that the skinning rollers are mounted mainlyhorizontally, but vertical mounting is also possible.

The embodiment of FIG. 55 further comprises a valve 825 in the airsupply 815. Air supply 815 can be connected to, or disconnected from, asource 827 of air that is under an increased pressure, an air bottle orcompressed air supply for example, by means of valve 825. The valve 825opens the air supply 815 from the source 827 when the tucking-up means800 is in its starting position, that is: when the tucking-up means 800is not being pressed down by a passing carcass part. In this waycontamination is blown off the teeth in between the passing of twosuccessive carcass parts.

The embodiment of FIG. 55 further comprises a sensor 823 that detectsthe position of the tucking-up means 800. The sensor 823 can be anoptical sensor for example, an ultrasound detector or a mechanicalsensor with a feeler.

When the tucking-up means rises after the carcass part has passed, thisis detected by sensor 823. Sensor 823 then transmits a signal to controlunit 830 which, in its turn, transmits a signal to the valve 825whereupon the valve 825 is opened and an airflow is directed to theoutlets 812 of the air ducts 810. Because no carcass part is presentabove the tucking-up means at that time the contamination can simply beblown away.

When the tucking-up means 800 is subsequently pressed down by a passingcarcass part this is detected by sensor 823. As a result of this thesensor 823 transmits a signal to control unit 830. Thereupon, controlunit 830 transmits a signal to the valve 825 to close it. Valve 825closes and no air flows from the air supply 815 to the outlets 812 ofthe air ducts 810.

After carcass part 1 has passed by, the tucking-up means rises up again.This restarts an airflow to the outlets 812 of the air ducts 810 asdescribed above.

In a variation the control unit 830 builds in a time delay between thereceipt of a signal from sensor 823 and transmitting a signal to valve825.

In an alternative embodiment the valve 825 is actuated mechanically, bythe product carriers for example which actuate the valve while passingthe device according to the third aspect of the invention. In anadvantageous embodiment the product carriers are fitted with a rotationmechanism that allows rotation around the vertical axis. Such a rotationmechanism can be provided with a Maltese cross or set of discs. Thevalve 825 can then be directly actuated mechanically by the passingrotation mechanisms of the product carriers. It is also possible for thepassing of the rotation mechanisms and/or product carriers to bedetected by one or more sensors, which then actuate valve 825 via acontrol unit.

In a further alternative embodiment the air supply is controlled basedon the timing of the passage of the product carriers. In theslaughterhouse control system the speed of the overhead runway conveyorcan be used to control the airflow to the outlets 812 of the air ducts810.

Not supplying air continuously to the outlets 812 of the air ductslimits the energy used by the device.

A variation of the device according to the third aspect of the inventioncan be further provided with a system that creates an underpressure inthe air ducts 810 when a carcass part 1 presses the tucking-up meansdown. The underpressure in the air ducts makes it possible for thetucking-up means to take a more powerful grip on the skin as a result ofwhich tucking-up can be done more effectively. The underpressure can beachieved in a manner known to the skilled person, using a pump forexample.

Such a variation can be provided with a three-way valve. Actuation ofthis valve can for example occur in one of the manners described above.

In this variation an underpressure is created in the air ducts 810 whena carcass part is guided over the tucking-up means. In this step thethree-way valve is in its first position. Between the passage of twosuccessive carcass parts an airflow is created to the outlets 812 of theair ducts to blow contamination off the teeth. In this step thethree-way valve is in its second position. When the three-way valve isin the third position the air ducts are closed.

FIG. 55A shows an example of a device according to the third aspect ofthe invention in combination with the alternative product carrier shownin FIG. 1F. In the example shown in FIG. 55A the carcass part 1 to beprocessed is a breast cap without wings. A device according to FIG. 55A,55B or 55C can, however, also be used for processing for example breastcaps with wings, front halves without wings or front halves with wings.

In the device according to FIG. 55A the carcass parts 1 to be processed,in this example breast caps without wings, are held securely by productcarriers 50*. Each of the product carriers 50* has a rotatableconnection to a trolley 55* that can move in conveying direction T1 overprofile 56*. The trolleys 55* are connected to each other by a chain orcable 57*.

The product carriers 50* are rotatable relative to the associatedtrolley as indicated by arrow 52*. This rotation is controlled bycontrol elements, which are disposed along the path that the productcarriers follow, that engage on toothed wheel 54* of the product carrier50*. It is preferable that the control elements can be switched on andoff so that a decision can be made for each passing product carrierindividually whether or not it should be rotated.

When the product carriers 50* convey the carcass parts 1 to be processedpast the device according to FIG. 55A the carcass parts 1 firstencounter the tucking-up means 840. This tucking-up means is of the typeas previously described in conjunction with FIGS. 54 and 55.

The tucking-up means 800 is pivotable also here around pivot axis 820.The tucking-up means 800 is therefore also provided with air ducts (notshown) that discharge into the teeth of the tucking-up means. Air underincreased pressure can be conducted to the teeth of the tucking-up means800 from the air supply 815 (implemented as a flexible air hose forexample), or an underpressure can be created as described above to tuckup the skin more effectively.

As the product carrier 50* of the type according to FIG. 1F is pivotablearound fewer axes than the product carrier 50 of the type according toFIG. 1C it is advantageous if, in this embodiment of the deviceaccording to the third aspect of the invention, the device itself ismoveable in one or more directions relative to the passing productcarriers 50*.

In the example of FIG. 55A it is, for example, favourable if thetucking-up means is moveable according to by arrows 860, 861 and/or 865.This movability can be realized by a possibility to adjust the positionof the tucking-up means 800 in relation to the product carrier at a timewhen no carcass parts 1 need to be processed. In this way account can betaken, for example, of the anticipated size of the next flock that is tobe processed, or of the shape of the carcass parts to be processed whenswitching from breast caps to front halves for example, or vice versa.

It is however preferable that the device is designed in such a mannerthat movement of the tucking-up means 800 can also take place duringprocessing of the carcass parts 1, by actuation using a pneumatic orhydraulic cylinder for example, or by one or more servomotors (notshown). The advantage of this is that the combination of the movementsof product carrier 50*(bearing carcass part 1) and of the tucking-upmeans 800 can achieve an optimum relative movement between the carcasspart 1 and the tucking-up means 800 without having to use the relativelycomplex product carrier 50 of the type shown in FIG. 1C.

After having passed the tucking-up means 800 the carcass part 1 to beprocessed arrives at the skinning means. In the example shown in FIG.55A the skinning means 840 comprises four skinning rollers 841 of a typethat is known per se. The skinning rollers are all provided with ahelical profile 842 and in operation rotate in pairs in oppositedirections. The collective movement of the skinning rollers in thedirection of arrow 862 presses the skinning rollers 841 against thecarcass part 1 to be processed. As a result, the profiles 842 engage thetucked up skin and the combination of the rotation of the skinningrollers 841 and the movement of the product carrier 50* relative to theskinning rollers 841 in the conveying direction T1 detaches the skin 75(in this example: the breast skin) in one or more pieces from thecarcass part to be processed. De-rinding rollers can also be used as analternative to the skinning rollers 841 shown.

In the example of FIG. 55A the skinning rollers are mounted with theirlongitudinal axis substantially in the conveying direction T1. As analternative the rollers can also be mounted horizontally or verticallysubstantially perpendicular to the conveying direction T1.

There is also a conceivable variation in which the rollers are arrangedsubstantially horizontally, but then at an angle to conveying directionT1, and then preferably such that the spacing of the skinning rollersrelative to the path of the carcass parts 1 to be processed is greaterat the upstream end of the skinning rollers 841 than the downstream endof the skinning rollers 841. This promotes the correct entry of thecarcass parts to be processed into the skinning means 840. In a simpleembodiment of the device according to FIG. 55A such an arrangement ofthe skinning rollers 841 can render movement of the skinning rollers 841in direction 862 partly or entirely redundant.

In order to optimize the relative movement between the carcass part 1 tobe processed and the skinning rollers 841 the skinning rollers can alsobe made to move in the direction of one or more of arrows 863, 864, orthe skinning rollers 841 can be adjustable in one or more of thesedirections.

In the example of FIG. 55A a sensor 823* is used for the control of andthe timing for opening and closing the air supply, and, whereappropriate, the underpressure in the air ducts of the tucking-up means.As opposed to sensor 823 of the example of FIG. 55 that detects theposition of the tucking-up means 800, sensor 823* detects the passage ofthe trolley 55* with the product carrier 50* for the control and for thetiming of the opening and closing of the air supply and, if necessary,for applying the underpressure in the air ducts of the tucking-up means.

FIG. 55B shows a variation of the device according to FIG. 55A.Corresponding reference numbers indicate corresponding parts. In thevariation shown in FIG. 55B a control element 60* has been arrangedbetween the tucking-up means 800 and the skinning means 840. Thiscontrol element 60* engages toothed wheel 54* of the product carrier 50*when the product carrier 50* passes the control element 60* in order toeffect a rotation according to arrow 52*. This engagement ensures thatthe product carrier 50* rotates so that the carcass part 1 for examplerotated over 45 or 90 degrees is guided past the skinning means 840. Theposition of the carcass part 1 relative to the skinning rollers 841 canbe optimized by using one or more control elements 60*.

FIG. 55C shows a further variation of the device shown in FIGS. 55A and55B. In this variation a pair of skinning rollers 841 is applied, eachhaving a helical profile 842. In this example the skinning rollers 841are mounted at a slight angle to the vertical. A fully verticalarrangement is however also possible. Here too the skinning rollers 841can be moved collectively, preferably at least according to arrow 866and preferably also during operation.

It will be evident to the skilled person that combinations of thoseshown in FIGS. 55, 55A, 55B and 55C are also possible.

The third aspect of the invention involves a device for processing acarcass part, which carcass part comprises at least meat with skinattached,

this device comprising:

-   -   a skinning means for detaching the skin from the meat of the        carcass part,    -   a tucking-up means to tuck up the skin before the skinning means        detaches the skin from the meat of the carcass part, which        tucking-up means is provided with teeth for engaging the skin of        the carcass part to be processed, characterized in that, the        tucking-up means is provided with an air duct with an inlet and        an outlet, where an air supply can be connected to the inlet of        the air duct, and where the outlet of the air duct is located in        or in the immediate vicinity of the teeth, in such a way that an        airflow through the air duct can blow away any contamination        that may be present on the teeth.

In a preferred embodiment of the device according to the third aspect ofthe invention, the tucking-up means comprises several air ducts, suchthat an air duct outlet is present in each tooth.

In a preferred embodiment of the device according to the third aspect ofthe invention, the tucking-up means is provided with a pivot axis toallow pivoting of the tucking-up means under the influence of forcesthat are exerted on the tucking-up means while the skin is being tuckedup. In this embodiment, preferably the device comprises a valve to openand close the supply of air to the outlet of one or more air ducts,which valve is actuated by the pivoting of the tucking-up means.

FIG. 29 shows an overview of a device according to the fourth aspect ofthe invention. This device comprises the guide 602, which in theexemplary embodiment shown comprises two parallel plates 602 a,b. Theplates 602 a,b are substantially elongated, and extend in the conveyingdirection T1 of the carcass part 1. The plates 602 a,b are positioned atsome distance from each other, by which the space 604 is created betweenthe two plates. It is also possible to have a connection 604* betweenthe plates 602 a,b so that the plates 602 a,b and the connection 604*form a trough. Then there is only a space 604 between the plates 602 a,bat the blades 601.

The guide 602 rests on support 620 and, together with this support 620,can move vertically as shown by arrow T3. Support 620 is connected to alever 622 by a hinge 621. Lever 622 has a pivot point 623. Acounterweight 624 is attached to the lever 622. The counterweight 624 isarranged on the side of the pivot point 623 opposite to hinge 621. As aresult of this design the guide 602 can spring vertically. A spring canbe used as an alternative to the lever design with counterweight. Theadvantage of the lever design with counterweight is however that it ismore robust.

The guide 602 can be adjusted such that it is displaced in a verticaldirection when a product carrier 50 with carcass part 1 passes by, butnot if an empty product carrier passes. The vertical displacement ofguide 602 can then be registered by a product detector 625 which can bedesigned as an optical sensor or a proximity switch for example. If anempty product carrier 50 passes by then the product detector is notactuated and scraper 605 does not become active. Also, the productcarrier 50 can be turned away from the rotating blades 601 and thescraper 605. In this way damage to an empty product carrier 50 isprevented.

The device according to the exemplary embodiment of FIG. 29 comprisestwo rotating blades 601. Each of the rotating blades 601 is disc-shapedand is rotatable around an associated shaft 603. The rotating blades 601extend into the space 604 between the parallel plates 602 a,b such thateach can make an incision into a passing carcass part 1. In analternative embodiment static blades can be used instead of rotatingblades.

The scraper 605 is positioned directly adjacent to and behind the blades601. In this example the shape of the rear edge of the plates 602 a,bhas been adapted to the shape of the scraper 605.

The scraper 605 comprises two scraper members 606 a,b which in respecton their shape are mirror images of each other. The scraper members,like the plates 602 a,b, are positioned at some distance from eachother. The scraper members 606 a,b are resilient around an axis thatcoincides with the rotation shaft 603 of the rotating blades 601. Inorder to achieve this each of the scraper members 606 a,b is connectedto the rotation shaft 603 by a coupling plate 611. The coupling plate611 is rotatable relative to the rotation shaft 603.

The scraper members 606 a,b can move inwards and outwards transverse tothe conveying direction T1. The advantage of this is that in this waythey are even better able to follow the shape of the bone parts of thecarcass part. In this way the scraper members 606 a,b can be movedoutwards, for example, to allow the relatively broad part of the carcasspart near the wing joints to pass without damaging the wing joints.

In the example shown of FIG. 29 the inwards and outwards movement of thescraper members 606 a,b is achieved by the control mechanisms 610 a,b,each of which is connected to one of the scraper members 606 a,b. Eachcontrol mechanism 610 is actuated by a pneumatic cylinder 612 a,b.

It is preferable that control of the cylinders 612 a,b and therewith ofthe control mechanisms 610 a,b is linked to the signal from the productdetector 625. In this way it is possible to assign the scraper members606 a,b an active and an inactive position. In the active position thescraper members 606 a,b process a passing carcass part 1, but if thescraper members 606 a,b are in their inactive position they will notprocess any passing carcass part. In practice the scraper members 606a,b in their inactive position will stand further to the outside than intheir active position. With a coupling of the control of the controlmechanisms 610 a,b to the product detector 625, the scraper members canbe for example sent to their active position only when a carcass part 1actually arrives. Additionally, or as an alternative, the scrapermembers 606 a,b can be sent to their inactive position if an emptyproduct carrier 50 is approaching.

The control mechanism 610 a,b in the examples shown uses one or morelevers. It will be evident to the skilled person that other embodimentsof the control mechanism are also possible.

FIG. 30 shows the device shown in FIG. 29 during performance of a firstphase of the method according to the fourth aspect of the invention. Thecontrol mechanisms 610 a,b are only shown in part.

A product carrier 50 carries a carcass part 1 and conveys this carcasspart in conveying direction T1 relative to the device. In the exampleshown the incision 110 has been made in the carcass part according tothe first aspect of the invention. This is advantageous, but not anecessary for using the fourth aspect of the invention. If necessary theincision 210 according to the second aspect of the invention can alreadyhave been made also.

In the stage of FIG. 30 the carcass part 1 is being guided andpositioned relative to the device through the guide 602, particularlyrelative to the rotating blades 601 and the scraper members 606 a,b. Tothis end the plates 602 a,b in this example are positioned at an angleto the horizontal plane (see FIG. 31). This in fact creates a trough,which effectively positions the carcass part.

The product carrier 50 conveys the carcass part 1 further in conveyingdirection T1 relative to the device according to the fourth aspect ofthe invention. When the carcass part has been positioned by the guide602, the rotating blades 601 come into contact with carcass part 1. Therotating blades 601 each make an incision in the carcass part 1, oneither side of the spine. It is preferable that this incision cuts up tothe bone parts of the carcass part.

FIGS. 31A and B show the situation of FIG. 30 in cross section. Here,FIG. 31B is a partial enlargement of FIG. 31A. In FIG. 31 it can be seenthat the blades 601 make an incision in the carcass part on either sideof the spine.

FIG. 32 shows the device of FIG. 29 during performance of a second phaseof the method according to the fourth aspect of the invention. Thecontrol mechanisms 610 a,b are only shown in part.

The incisions along the spine have been made, and scraping has started.The scraper members 606 a,b have such a shape, and are aligned relativeto the blades 601 in such a manner that the scraper members 606 a,bprotrude into the incisions that have been made by the blades 601. Sothey start their scraping action from these incisions.

The scraper members 606 a,b are each provided with a sharp leading edge607. This cutting edge detaches the back meat in the first instance bycutting through the connective membrane between the back meat 15 and thebone parts of the carcass part.

In FIG. 32 it can be clearly seen that each of the scraper members 606a,b includes a recess 608. These recesses 608 ensure that the wingjoints of the carcass part 1 to be processed, which protrude a little inrelation to the other bone parts of the carcass part 1, are able to passthe scraper members undamaged. This is shown in cross section in FIG.34.

Further, the raised lip 609 can be clearly seen in FIG. 32. This lip isparticularly suited for scraping loose the connection between the backmeat and the scapula. FIG. 33 shows the device of FIG. 29 duringperformance of a third phase of the method according to the fourthaspect of the invention. The control mechanisms 610 a,b are only shownin part.

The carcass part 1 is advanced further relative to the device. Thescraper members 606 a,b thereby progressively scrape more back meatloose. In the embodiment shown, however, the meat in the area that isindicated by “A” in FIG. 33 remains connected to the bone parts of thecarcass part. In practice area A will be larger and will extend furtherin the direction of the sternum if the incision 210 has not been madeprior to the performing of the method according to the fourth aspect ofthe invention.

By not detaching the back meat entirely from the bone parts of thecarcass part 1, processing according to the fourth aspect of theinvention is a good preparation for processing according to the fifthaspect of the invention.

If the incisions 110 and 210 have been made in the carcass part 1, thepart of the back meat 15 that is to be detached by the scraper members606 a,b is clearly defined. The area of the carcass part 1 within whichthe back meat 15 is to be detached is limited by the incisions 110 and210. In order to prevent the scraper members 606 a,b trying to detachmeat from the bone parts of the carcass part beyond the incision 210 thescraper members 606 a,b are moved away from the carcass part 1 as soonas they reach the incision 210. In the example of FIGS. 29-33 this isachieved using the control mechanism 610. They can also be moved to theoutside earlier so that meat remains attached over a greater area, suchas the area that is indicated by “B” for example. This is particularlyadvantageous if the method according to the fourth aspect of theinvention is used in preparation for the method according to the fifthaspect of the invention.

It is also, for that matter, possible to apply the method and the deviceaccording to the fourth aspect of the invention if the incisions 110and/or 210 have not been made. In practice, for those cases where themethod according to the fourth aspect of the invention is used inpreparation for the method according to the fifth aspect of theinvention, it has proved favourable to make incision 110 prior to themethod according to the fourth aspect of the invention and incision 210thereafter.

The method and device according to the fourth aspect of the inventioncould also be applied such that the back meat 15 is separated from thebone parts of the carcass part 1 in its entirety.

FIG. 34 shows the situation shown of FIG. 33 in cross section. Thecontrol mechanisms 610 a,b are shown only in part. In FIG. 34 it can beclearly seen that the recesses 608 on the scraper members 606 a,b makeit possible for the wing joints 31 to pass the scraper members 606 a,bwithout being damaged. It can also be seen from FIG. 34 that the backmeat remains partly connected to the bone parts of the carcass part 1.

FIGS. 35 and 36 show a scraper member according to a preferredembodiment of the fourth aspect of the invention. In these figures therising cutting edge 607 with its curved shape, the recess 608 and theraised lip 609 can be clearly seen. The curved shape of the hollow 615is adjusted to the shape of the blade 601, as indicated in FIG. 36.

It will be evident to the skilled person that where there is mentionabove of a movement of the carcass part to be processed relative to theprocessing components of the device that are engaging the carcass partwhile processing is being carried out, this relative movement can beachieved by having the carcass part move relative to the processingcomponents of the device, by having the processing components of thedevice move relative to the carcass part, or by a combination of both.

The fourth aspect of the invention involves a method for processing acarcass part of slaughtered poultry, which carcass part comprises:

-   -   bone parts with at least a part of the back of the rib cage and        the spine,    -   at least a part of the back meat that is naturally present on        the back of the rib cage and the spine,        this method comprising the following steps:    -   making two incisions on the back side of the carcass part, which        incisions extend on either side of the spine and which incisions        separate the back meat from the spine on either side of the        spine,    -   detaching at least a part of the back meat that is naturally        present on the carcass part using a scraper, which scraper has a        cutting edge with a curved shape in a plane that substantially        extends perpendicular to the direction of the spine, which        curved shape substantially matches the side of the back of the        contour of the bone parts of the carcass part from which the        back meat must be detached, as seen in the direction of the        spine, which cutting edge is sharp so that the connection        between the back meat and the bone parts of the carcass part is        cut through, in which detachment of the back meat by the scraper        starts from the incisions along the spine, and in which the        carcass part and the scraper move relative to each other while        the meat is being detached.

In a preferred embodiment of the method according to the fourth aspectof the invention, the back of the carcass part is directed downwardlyduring processing.

In a preferred embodiment of the method according to the fourth aspectof the invention, the carcass part is supported by the scraper while thescraper is detaching the back meat.

The fourth aspect of the invention also involves a device for processinga carcass part of slaughtered poultry,

which carcass part comprises:

-   -   at least a part of the back,    -   at least a part of the meat that is naturally present on the        back,        this device comprising:    -   a guide for guiding and positioning the carcass part to be        processed in relation to the device,    -   at least one blade for making two incisions on the back side of        the carcass part, which incisions extend on each side of the        spine and which incisions separate the back meat from the spine        on either side of the spine,    -   a scraper for detaching at least a part of the back meat that is        present on the carcass part, which scraper has a cutting edge        with a curved shape in a plane that extends substantially        perpendicular to the direction in which the spine extends, which        curved shape matches substantially the side of the back of the        contour of the bone parts of the carcass part from which the        back meat must be detached, as seen in the direction of the        spine, which cutting edge is sharp and directly adjacent to the        blade in such a way that the detaching of the back meat by the        scraper starts from the incision along the spine.

In a preferred embodiment of the device according to the fourth aspectof the invention, the guide comprises two parallel plates that arepositioned at some distance from each other. Preferably, the parallelplates are elongated and extend substantially in the direction which isduring operation the direction of the relative movement between thecarcass part and the scraper.

In a preferred embodiment of the device according to the fourth aspectof the invention, the blade comprises two rotating blades mountedparallel to each other.

In a preferred embodiment of the device according to the fourth aspectof the invention, the cutting edge of the scraper rises in the upstreamdirection of the relative movement of the carcass part in relation tothe scraper. Preferably, the cutting edge has a curved shape, as seen inthe direction transverse to the direction of the relative movement ofthe carcass part in relation to the scraper.

In a preferred embodiment of the device according to the fourth aspectof the invention, the scraper is resiliently mounted.

In a preferred embodiment of the device according to the fourth aspectof the invention, the blade comprises two rotating blades mountedparallel to each other, the scraper is resiliently mounted and thescraper is resilient such that the resilient movement takes place arounda rotation axis that coincides with the rotation axis of the rotatingblades.

In a preferred embodiment of the device according to the fourth aspectof the invention, the scraper comprises two scraper members, each ofwhich is adapted to detach at least a part of the back meat from thebone parts of the carcass part on one side of the spine, which scrapermembers are formed as mirror images of each other. Preferably, thescraper members are positioned at some distance from each other.

The fourth aspect of the invention also involves a scraper member,suitable for use in this preferred embodiment of a device according tothe fourth aspect of the invention, which scraper member is adapted todetach at least a part of the back meat from the bone parts on one sideof the spine on the carcass part, which scraper member has a cuttingedge with a curved shape in a plane that extends substantiallyperpendicular to the direction of the spine, which curved shape matchessubstantially the side of the back of the contour of the bone parts ofthe carcass part from which the back meat must be detached, as seen inthe direction of the spine, which cutting edge is sharp.

In a preferred embodiment of the device according to the fourth aspectof the invention, the scraper has at least one raised lip to scrapeloose the connection between the back meat and the scapula.

In a preferred embodiment of the device according to the fourth aspectof the invention, the scraper has a recess to allow passage of the wingjoint.

The fourth aspect of the invention also involves a scraper, suitable foruse in a device according to the fourth aspect of the invention, thescraper having a cutting edge with a curved shape in a plane thatextends substantially perpendicular to the direction in which the spineextends, which curved shape matches substantially the side of the backof the contour of the bone parts of the carcass part from which the backmeat must be detached, as seen in the direction of the spine, whichcutting edge is sharp.

The fourth aspect of the invention also involves a scraper member asshown in FIGS. 35 and/or 36.

FIGS. 9 up to and including 14 relate to the fifth aspect of theinvention, harvesting the back meat 15.

FIGS. 9 and 10 show a part of a first embodiment of the method anddevice according to the fifth aspect of the invention. Here a carrier 50holds the carcass part 1. The product carrier 50 engages on the insideof the carcass part. The carcass part comprises at least a part of theback and at least a part of the meat that is naturally present on theback. In this example the carcass part also comprises at least a part ofthe breast fillet and at least a part of the wings 4.

FIGS. 9, 10 and 11 show various stages of the method according to thefifth aspect of the invention.

The incisions 110 according to the first aspect of the invention and theincision 210 according to the second aspect of the invention have beenmade in the carcass part. Instead of the incisions 110 and 210 acombined incision 215 as shown in FIG. 8 b may also have been made forexample. For the invention it is not a requirement that one or more ofthe incisions 110, 210, 215 are made. It is however advantageous if thisis the case.

As the first step in the method according to the fifth aspect of theinvention the back meat 15 is partly detached from the bone parts of thecarcass part 1. This can be achieved, for example, by the device and/orthe method according to the fourth aspect of the invention.

When the product carrier 50 has advanced the carcass part 1 up to thepart of the device that is shown in FIG. 9, the product carrier 50 holdsthe carcass part in such a position that the detached parts of the backmeat 15 hang free of the bone parts of the carcass part 1 (see FIG. 9).In the example the carcass part 1 enters the device with the backdirected downwardly, so that the detached parts of the back meat 15 hangdown.

In the example shown in FIGS. 9, 10 and 1 the back meat 15 is stillconnected to the bone parts of the carcass part 1 near the incision 210,while on the neck side of the carcass part 1 (that is: the side of thecarcass part where the neck was attached) it has already been detachedfrom the bone parts of the carcass part.

The product carrier 50 conveys the carcass part further in the maindirection T1. As soon as the free-hanging parts of the previouslydetached part of the back meat 15 are within range of the rollers 321,322, 323 and 324 a profile 325 that has been applied to the rollers321-324 engages the free-hanging part of the back meat 15. It ispreferable that the product carrier moves the carcass part 1 upwards anddownwards somewhat. This ensures that the loose-hanging back meat isengaged by the rollers in a reliable manner.

The rollers 321-324 are positioned relatively to each other in such amanner that there is space between the profiles 325 of the variousrollers. This space prevents the back meat 15 being crushed between theprofiles of adjacent rollers. Because of the distance between therollers the structure of the back meat 15 removed remains intact.

As soon as the profile has engaged the free-hanging parts of the backmeat 15, the rollers peel the back meat 15 off the bone parts of thecarcass part (see FIG. 10). The rollers exert a peeling force on theback meat, so that the back meat is detached from the bone parts of thecarcass part in a gradual manner. This peeling force is created onaccount of the loose-hanging part of the back meat 15 being forced in adirection opposite to the conveying direction.

Here, it is advantageous if the product carrier 50 continues to conveythe carcass part 1 in the conveying direction T1. In this process it iseven more advantageous if the profile 325 of the rollers 321-324 hassuch a hand that it forces the detached part of the back meat 15 in adirection T2 which is opposite to T1. It is, of course, obvious that therollers have to rotate around their longitudinal axis to ensure correctoperation of the device. This is shown in FIG. 10.

FIG. 11 shows the stage in which the back meat 15 has been removed bythe rollers 321-324.

Four rollers are applied in the exemplary embodiment of FIGS. 9, 10 and11. It is, however, also possible to carry out the invention using tworollers. It is preferable that the rollers, be it four or two, areresiliently mounted. Consequently the rollers can press against thecarcass part with pre-tensioning and they can follow the naturalvariation in the dimensions of the various carcass parts 1 to besuccessively processed.

In the exemplary embodiment shown in FIGS. 9, 10 and 11 the rollers areprovided with a helical profile in the form of a rib. It is however alsopossible for the rollers to be provided with multiple projections thatengage the previously detached part of the back meat 15. Theseprojections can possibly be arranged along a helical line.

It is advantageous if the mutual positions of the rollers, as seen inthe longitudinal direction of the rollers, substantially follow thecontour of the part of the carcass part 1 that is guided over therollers.

When peeling the back meat 15 off the carcass part the rollers exert aforce on the back meat 15 that they are engaging on. In order tooptimize the direction of the force it is advantageous if the carcasspart 1 and the rollers 321-324 can pivot in relation to each other. Inthe design this is easiest to achieve by pivoting the product carrier 50around pivot axis 51.

FIG. 12 diagrammatically depicts the back meat 15 being peeled off theback 2 of the carcass part 1. The profile 325 of the rollers 321-324grips the free-hanging part of the back meat 15. During this process therollers 321-324 rotate as indicated in FIG. 11. Consequently they pullthe back meat 15 loose from the bone parts of the carcass part 1.Because of the arrangement of the rollers, the rollers exert a force insuch a direction that the back meat 15 is peeled off the bone parts ofthe carcass part.

There is a space 326 between the rollers 321 and 323. A similar space326 exists between rollers 322 and 324. Because of the presence of thesespaces 326 the back meat 15 is not crushed between the rollers, butretains its structure of quality meat to a high degree.

FIGS. 13 and 14 show successive stages of a variation of the methodaccording to the fifth aspect of the invention. In FIG. 13 the carcasspart 1 is approaching the rollers 321-324. A part of the back meat 15has already been detached and is hanging free so that it can easily beengaged by the rollers 321-324. FIG. 14 shows that the rollers 321-324peel the back meat 15 off the bone parts of the carcass part 1. The handof the helical profile 325 on the rollers is selected such that theprofile forces the back meat that is peeled off in a direction T2, whichdirection T2 is opposite to that of the main conveying direction T1 inwhich the product carriers 50 convey the carcass parts 1. FIG. 14 showsthat the back meat 15 has been detached from the bone parts of thecarcass part 1.

In the embodiment of the FIGS. 9, 10 and 11 the product carrier 50 holdsthe carcass part 1 to be processed by engaging on the inside of thecarcass part 1. If the carcass part 1 still comprises leg parts 5,however, a product carrier 50 that engages on the leg parts 5 can alsobe used. This is shown in FIGS. 13 and 14. In this embodiment theproduct carrier itself cannot pivot the carcass part in such a way thatthe spine or the part of it that is still present in the carcass partcomes to lie mainly horizontally. In the embodiment of the FIGS. 13 and14 the carcass part is therefore supported on the back by the rollers321-324. Guides 330 hold the carcass part in the correct positionsideways. It is envisaged that in a variation, not shown, of theembodiment shown in FIGS. 13 and 14 for an additional guide is presentthat presses the back of the carcass part 1 firmly against the rollers321-324.

FIGS. 15 and 16 show a variation of a part of the device and the methodaccording to the fifth aspect of the invention. In this variation theaxial direction of the rollers 321-324 makes a preferably acute, angle □with the main conveying direction T1 in which the product carriers 50convey the carcass parts.

In the variation shown in FIGS. 15 and 16, further the rollers 321-324are positioned in such a way in relation to each other that the carcasspart 1 to be processed is moved at least partly in between of therollers 321-324.

Because of this arrangement of the rollers the back meat is peeled offthe bone parts of the carcass part more or less in a sideways direction.

In this variation it is preferable that the product carrier 50 ispivotable relative to rollers 321-324, around pivot axis 51 for example.In this way the direction of the force exerted on the back meat 15 bythe rollers 321-324 can be optimized.

The embodiment of the FIGS. 15 and 16 has proven very effective inpractice.

The variation shown in FIGS. 15 and 16 is also particularly suitable forprocessing front halves without wings.

In general it is advantageous if the device according to the fifthaspect of the invention is fitted with a product detector. The productdetector detects whether a carcass part 1 is present on the productcarrier 50 or whether the product carrier 50 is empty. Detection canoccur in various ways, optically or mechanically for example. In thelatter case a guide is pressed in by a passing carcass part 1 forexample but not by a passing empty product carrier 50. The productdetector then detects whether the guide has been pressed in or not. If acarcass part 1 is detected the device according to the fifth aspect ofthe invention becomes active and the back meat is removed. This can forexample be achieved by having the product carrier 50 bring the carcasspart 1 within range of the rollers. However, if no carcass part 1 isdetected then the rollers and the product carrier 50 are kept away fromeach other. The advantage of this is that the rollers cannot damage apassing empty product carrier 50.

It will be evident to the skilled person that where in the above amovement of the carcass part to be processed is involved relative to theprocessing components of the device that are engaging the carcass partwhile processing is being carried out, this relative movement can beachieved by having the carcass part move relative to the processingcomponents of the device, by having the processing components moverelative to the carcass part, or by a combination of both.

The fifth aspect of the invention involves a method for processing acarcass part of slaughtered poultry,

which carcass part comprises:

-   -   bone parts with at least a part of the back of the rib cage and        the spine,    -   at least a part of the meat that is naturally present on the        back of the rib cage and the spine,        this method comprising the following steps:    -   detaching a part of the back meat from the underlying bone parts        of the carcass part,    -   engaging at least a part of the detached back meat, and then        peeling the back meat off the bone parts of the carcass part.

In a preferred embodiment of the method according to the fifth aspect ofthe invention, the back meat is engaged by at least two rotatingrollers, each of which is provided with a profile, which rollers, alsopeel the back meat off the bone parts of the carcass.

In a preferred embodiment of the method according to the fifth aspect ofthe invention, the carcass part is advanced in a conveying direction inrelation to the rollers during engaging and/or peeling-off. Preferably,the rotating rollers move the back meat in a direction that is oppositeto the conveying direction. Preferably, the carcass part is moved atleast partly between the rollers.

In a preferred embodiment of the method according to the fifth aspect ofthe invention, during engaging of the back meat, the carcass part isoriented such that the previously detached part of the back meat hangsfree from the bone parts of the carcass part. Preferably, in thispreferred embodiment or in the previously mentioned preferredembodiment, the carcass part is pivoted around an axis that liessubstantially perpendicular to the carcass part's plane of symmetrywhile the back meat is peeled off.

In a preferred embodiment of the method according to the fifth aspect ofthe invention, the carcass part is arranged onto a product carrier andthe product carrier engages on the inside of the carcass part.

The fifth aspect of the invention also involves a device for processinga carcass part of slaughtered poultry,

which carcass part comprises:

-   -   bone parts with at least a part of the back of the rib cage and        the spine,    -   at least a part of the back meat that is naturally present on        the back of the rib cage and the spine, which back meat has been        partly detached from the bone parts of the carcass part,        this device comprising:    -   a gripper for engaging on at least a part of the previously        detached back meat, and    -   a peeler for peeling the back meat off the bone parts of the        carcass.

In a preferred embodiment of the device according to the fifth aspect ofthe invention, the device comprises at least two rotatable rollers, eachof which rollers is provided with a profile on the outer periphery, inwhich the rollers form part of both the gripper and the peeler.Preferably, the profile on the rollers is helical. Preferably, therollers are mounted substantially parallel. Preferably, duringoperation, the carcass parts are moved in a conveying direction relativeto the rollers, and the axial direction of the rollers and the conveyingdirection of the carcass part form a relative angle at the location ofthe rollers. Preferably, the rollers are positioned at some from eachother and more preferably the distance between the rollers has suchdimensions that it allows the carcass part to move at least partly inbetween of the rollers. Preferably, the rollers are resiliently mounted.

Preferably, use is made of four substantially parallel rollers, each ofthe rollers being provided with a profile for engaging the back meat andpeeling the back meat off the bone parts of the carcass, preferably theprofile is helical. Preferably, the rollers are arranged relative toeach other in such a manner that, as seen in the axial direction of therollers, they approximate the contour of the carcass part as seen in thedirection of the spine.

FIG. 17 shows various stages in an example of the method according tothe sixth aspect of the invention.

FIG. 17A shows a cross section of a part of the carcass part 1 to beprocessed before processing according to the sixth aspect of theinvention has started. The rib cage 20, the sternum 21, the innerfillets or second fillets 23 and the outer fillets 22 are depicteddiagrammatically in FIG. 17A. Between the outer fillets 22 and acrossthe sternum 21 the tendon connection 25 is still present.

FIG. 17B shows the preliminary incision being made on either side of thesternum 21. The incision that is made does not extend up to the rib cage20 as in the known methods. Because the incision is not so deep, themembrane around the inner fillets remains intact. This membrane providesamongst other things the connection between the inner fillet 23 and theouter fillet 22. Because the membrane remains intact the connectionbetween the inner fillet 23 and the outer fillet 22 also remains intact.The tendon connection 25 between both outer fillets 22 however is cutthrough.

The blades 401 that make the preliminary incision on either side of thesternum are in this example arranged such that they cut as closelyalongside the sternum 21 as possible.

FIG. 17C shows the next step in the method: scraping loose the meatlying on either side of the sternum 21, the inner fillets 23 inparticular. A first scraper 402 that comprises two first scraper members412 a,b detaches the inner fillets 23 from the sternum 21. To this endthe scraper members 412 a,b move as closely as possible along eitherside of the sternum 21. Because of the preliminary incision the scraperscan easily and effectively localize the sternum 21.

In the example the scraper members 412 a,b are not provided with acutting edge, so the risk of the membrane around the inner fillet 23being damaged is limited.

In order to follow the contour of the sternum 21 as closely as possiblein its transverse direction it is preferable that the scraper members412 a,b are resiliently mounted in the transverse direction of thesternum 21. The scraper members 412 a,b already press the meat on eitherside of the sternum (the inner fillets and therefore the outer filletstoo) slightly away from the sternum 21. The shape of the scraper members412 a,b is specially adapted to do this, particularly on their ends onthe downstream side. It is preferable that the ends concerned stand alittle further away from the place where the sternum passes than thefront edge of the scraper members 412 a,b do. Consequently the endsbring the detached meat to a somewhat greater distance from the sternum.

FIG. 17D shows that the connection between the sternum 21 and the meatthat is directly adjacent to it is broken by the passage of the firstscraper 402.

FIG. 17E shows the situation after the passage of the second scraper403, which also comprises two scraper members 413 a,b without cuttingedges. The scraper members 413 a,b of the second scraper 403 largelyhave scraped the inner fillets 23 loose from the rib cage 20. Mainlyonly the membrane connection 24 between the inner fillet 23 and the ribcage 20 remains.

This membrane connection 24 is relatively strong. The most reliablemethod of breaking this membrane connection 24 without also causingunwanted damage to the connection between the inner fillet 23 and theouter fillet 22 is therefore to cut through this connection. This isshown in FIG. 17F. The cutting through of this membrane is carried outby two blades 404. From the prior art it is known to pull the membraneconnection loose. This however results in the membrane remaining partlyor fully connected to the bone parts of the carcass part 1 while themembrane is torn loose from the fillets. Because the membrane alsoconnects the inner fillet and the outer fillet to each other thisseparates the inner fillet and the outer fillet from each other. Usingthe known method and device it was therefore not possible to harvest theinner fillet and the outer fillet together. The device and methodaccording to the sixth aspect of the invention now make this possible.

After the membrane 24 has been cut loose it is possible to detach eachouter fillet 22 from the rib cage 20 together with the associated innerfillet 23. Harvesting the fillets 22, 23 while they are still connectedto each other yields a relatively large piece of meat (that comprisesboth an inner fillet and an outer fillet) of good quality. It ispreferable that the harvesting of the fillets is carried out accordingto the method described in EP 1430780 A1.

FIG. 18 shows an overview of an embodiment of the device according tothe sixth aspect of the invention.

The device according to FIG. 18 has a first part with a double rotatingblade 401 to make the preliminary incision on either side of the spine.Each rotating blade is disc-shaped and rotates around an associatedshaft.

In the first part also first guide 405 is provided to support andposition the carcass part 1 while it is advanced over the rotatingblades 401. The first guide 405 rests on support 450 and, together withthis support 450, can move vertically as shown by arrow 455. Support 450is connected to lever 452 via a hinge 454. Lever 452 has a pivot point451. Counterweight 453 is attached to lever 452. The counterweight 453is arranged on the side of pivot point 451 opposite to hinge 454. As aresult of this design the first guide 405 can spring vertically. Aspring can be used as an alternative to the lever design withcounterweight. The advantage of the lever design with counterweight ishowever that it is more robust.

The guide 405 can be adjusted such that it is displaced in a verticaldirection when a product carrier 50 with carcass part 1 passes by, butnot if an empty product carrier passes. The vertical displacement ofguide 405 can then be registered by a product detector 456 which can bedesigned as an optical sensor or a proximity switch for example. If anempty product carrier 50 passes by then the product detector is notactuated and second scrapers 403 and actuatable blades 404, both in thesecond part of the device, do not become active for example. Inaddition, the product carrier 50 can be turned away from the rotatingblades 401 and the scrapers 402, 403 in the second part of the device.In this way damage to an empty product carrier 50 will be prevented.

It is preferable that the rotating blades 401 are mounted together on asingle driveable shaft 409. In this way the blades 401 are driven by asingle motor 408. As an alternative two rotating blades 401 canobviously also be used, each of which is mounted on its own shaft, anddriven by its own drive. Instead of rotating blades static blades canalso be present to make the preliminary incision.

The second part of the device shown in FIG. 18 comprises the firstscraper 402. This scraper comprises two, substantially parallel scrapermembers 412 a,b. The scraper members 412 a,b have a non-cutting design,i.e. no sharp functional cutting edge is present. The scraper members412 a,b are resiliently mounted so that they can move in the horizontaland vertical planes, both relative to the rest of the device andrelative to each other. This way, the shape of the sternum and itsvariations within a flock can be closely followed.

The device shown in FIG. 18 further comprises at least second guide 406to support and position the carcass part 1 while it is advanced over thefirst scraper 402. The second guide 406 is attached to support 460. Ashielding plate (not shown) can also be attached to this support 406 toshield the device for safety reasons.

For the sake of clarity guide plate 461 with projection 462 is shown bya dashed line in FIG. 18. This guide plate 461 is connected to thesecond guide 406, is at an angle to the horizontal and extends in thetransverse direction of the device. The guide plates extend in thelongitudinal direction of the device (that is the same direction asconveying direction T1 of the carcass parts 1 during operation) from apoint in front of the first scraper 402 up to adjacent to at least apart of the second scraper 403. There are two such guide plates 461present in the device, and these are on either side of the scraper 402.The guide plates make that the previously detached parts of the meat arekept out of the vicinity of the scrapers 402, 403. The projection 462 oneach guide plate 461 continues this function by guiding the detachedmeat a little way further.

The third part of the device shown in FIG. 18 comprises the secondscraper 403. Here too the scraper again comprises two scraper members413 a,b that are mounted substantially parallel to each other. Thescraper members 413 a,b of the second scraper are also of a non-cuttingdesign and resiliently mounted.

Two actuatable blades 404 are connected to the second scraper 403. Theseblades 404 are each actuated by control element 407. In this exampleeach control element 407 is designed as a pneumatic cylinder.

The rotating blades 401, the first scraper 402 and the second scraper403 are arranged relative to each other in such a way that a carcasspart 1 that is guided through the device shown in FIG. 18 by a productcarrier 50 first encounters the rotating blades 401, then the firstscraper 402 and then the second scraper 403 with the actuatable blades404.

FIG. 19 shows a carcass part 1 that is being held by a product carrier50. It is preferable that the product carrier 50 advances the carcasspart along a line through a number of processing stations. A number ofproduct carriers move along the line as can be seen in FIGS. 19-21. Theproduct carrier 50 moves the carcass part 1 that the product carrier 50is holding in main conveying direction T1 relative to the deviceaccording to the sixth aspect of the invention.

In this case the carcass part 1 still comprises at least a part 4 ofeach wing.

FIGS. 19 and 22 show the preliminary incision being made on either sideof the sternum 21. The guides 405 position the sternum and the meat thatis adjacent to it relative to the rotating blades 401. FIG. 22 clearlyshows that the rotating blades 401 do not cut down all the way to therib cage 20. The rotating blades make an incision on either side of thesternum 21 and this is done as closely as possible along the sternum 21.

FIG. 20 shows that the carcass part 1, held by product carrier 50, isguided over the first scraper 402. The product carrier 50 moves thecarcass part 1 in the main conveying direction T1 relative to the firstscraper 402. The first scraper comprises scraper members 412 a, 412 bthat are mounted substantially parallel to each other. The scrapermembers 412 a, 412 b are resiliently arranged relative to each other ina substantially horizontal plane and in a substantially vertical plane.In principle, other planes could also be chosen, whereby it isfavourable if both planes are substantially perpendicular to each other.

The scraper 402 is pivotable around axis 445 in the direction shown byarrow R10. This makes it possible to switch the scraper 402 on and off.When switched on the scraper 402 is in an active position whereby apassing carcass part 1 is processed by the scraper 402. When switchedoff the scraper 402 is in an inactive position. Even if a carcass part 1were to pass by then this carcass part 1 would not be processed by thescraper 402. It is advantageous to combine this option with a productdetector 456. It is then possible to switch on scraper 402 only if aproduct carrier 50 with a carcass part 1 passes by. In case of an emptyproduct carrier to the scraper then remains in its inactive position foran empty product carrier 50. This prevents the scraper 402 damaging anempty product carrier 50 that is passing by. The pivoting of the scraperfrom its inactive position to its active position and vice versa can bedriven by, for example, a pneumatic cylinder (not shown).

FIG. 23 shows a cross section of the carcass part 1, the scraper members412 a,b and the guides 406 during scraping. The scraper members 412 a,bscrape the meat on either side of the sternum 21 loose from the sternum21. The guides 406 guide the carcass part 1 such that the sternumarrives in the correct position relative to the scraper members 412 a,b.As a secondary effect the guides 406 in an advantageous embodimentsupport the carcass part 1 during this process. Guide plates 461, whichguide the breast meat aside so that the scraper members 412 a,b of thescraper 402 have easy access, can also be seen.

FIG. 24 shows a detail of the scraping by the first scraper 402. For thesake of clarity the wing parts 4 and the guide plates 461 are not shownin FIG. 24.

FIG. 21 shows that the carcass part 1, held by product carrier 50, isguided over the second scraper 403. The product carrier 50 moves thecarcass part 1 in the main conveying direction T1 relative to the secondscraper 403. The second scraper comprises the scraper members 413 a, 413b that are arranged substantially parallel to each other.

The scraper 403 is pivotable around axis 440 in the direction shown byarrow R11. This makes it possible to switch the scraper 403 on and off.When switched on the scraper 403 is in an active position whereby apassing carcass part 1 is processed by the scraper 403. When switchedoff the scraper 403 is in an inactive position. Even if a carcass part 1were to pass by then this carcass part 1 would not be processed by thescraper 403. It is advantageous to combine this option with a productdetector 456. It is then possible to switch on scraper 403 only if aproduct carrier 50 with a carcass part 1 passes by. In case of an emptyproduct carrier to the scraper then remains in its inactive position.This prevents the scraper 403 damaging an empty product carrier 50 thatis passing by. The pivoting of the scraper 403 from its inactiveposition to its active position and vice versa can be driven by, forexample, a pneumatic cylinder 446.

Additionally or as an alternative the scraper members 413 a, 413 b canbe arranged such so that they can move resiliently in the verticaldirection.

It is preferable that the scraper members 413 a, 413 b are connected toeach other by a connection plate in the transverse direction (relativeto the conveying direction of the carcass parts). It is preferable thatthe connection plate is pivotable relative to each of the scrapermembers. This allows variations in the carcass parts to be successfullyaccommodated as the scrapers can mutually correct each other'smovements.

FIG. 25 shows a cross section of the scraping by the second scrapermembers 413 a,b. FIG. 26 shows a detail of the scraping by the secondscraper 403. For the sake of clarity the wing parts 4 of the carcasspart are not shown.

Blades 404 are provided in order to detach the strong membraneconnection 24 between the inner fillet 23 and the rib cage 20. Each ofthe blades has a cutting edge 414. Each blade 404 is pivotably mountedon one of the scraper members 413 a,b as shown in FIG. 26. The positionof the blades 404 relative to the respective scraper members 413 a,b towhich they are attached can be altered by control element 407. In theexample in FIG. 22 and FIG. 26 the control element 407 comprises twopneumatic cylinders, each of which controls a blade 404.

The blades 404 have an active and an inactive position. FIG. 26 showsthe blades 404 in their active position, FIG. 27 shows them in theirinactive position. In the inactive position the cutting edge 414 of eachof the blades 404 is more or less in line with the top edge of thescraper members 413 a,b to which the blade 404 concerned is attached. Inthe active position the cutting edge is raised relative to the top edgeof the relevant scraper member 413 a,b. The blades 404 are brought fromtheir inactive position to their active position when the membrane 24comes within range of the blades 404.

In an alternative embodiment, not shown, the blades 404 and theircontrol element 407 are not present. Cutting through the membrane 24 canthen be done manually for example.

FIG. 28 indicates the position of the incisions and the parts of thebreast fillet 8 to be scraped loose on the carcass part 1. In FIG. 28the back 2, the wing 4 and the breast fillet 8 are depicteddiagrammatically. In addition, the rib cage 20, the delta bone 12 andthe sternum 21 are shown.

Preliminary incision 431, made by the rotating blades 401, extends alongthe sternum 21. The first scraper 402 detaches the meat of the breastfillet 8 in area 432. Next the second scraper 403 detaches the meat inarea 433. Finally the actuatable blades 404 cut through the membrane 24with incision 434.

After the method according to the sixth aspect of the invention has beencarried out the meat is removed from the bone parts of the carcass part.It is preferable that this is done by pulling on the wings as describedin EP 1430780 A1.

FIG. 56 shows an alternative embodiment of a device for implementing themethod according to the sixth aspect of the invention. FIG. 57 shows apart of the device according to FIG. 56 viewed from above and FIG. 58shows a side view of a part of the device according to FIG. 56.

The first part of the embodiment according to FIGS. 56-58 is the same asthe first part of the embodiment according to FIG. 18. Here too rotatingblades 401 are provided as well as a resiliently mounted guide 405 and aproduct detector 456. The way in which the first part of the embodimentaccording to FIGS. 56-58 works is the same as the way in which the firstpart of the embodiment according to FIG. 18 works.

The second part of the embodiment according to FIGS. 56-58 is largelythe same as the second part of the embodiment according to FIG. 18. Inthe example according to FIGS. 56-58A a different form of the firstscraper members 471 a,b is applied. In the example of FIGS. 56-58 thedownstream end of the scraper members 471 a,b is positioned higher thanthe upstream end. Here “downstream” and “upstream” are related to themain conveying direction T1 of the carcass parts to be processed. FIG.57 and FIG. 58 show the shape of the scraper members 471 a,b applied inthis example in greater detail. The scraping edge 471 a,b is designed asnon-cutting (that is, there is no sharp functional cutting edge present)and the side surfaces 473 a,b slope diagonally down. The scraper members471 a,b are tiltable around axis 445 according to arrow R10. Scrapermembers 471 a,b can be switched on and off just like scraper members 412a,b. It is preferable that switching the scraper members 471 a,b on andoff is controlled based on signals from the product detector 456.

The scraper members 471 a,b are resiliently mounted so that they canmove in the horizontal and vertical planes, both relative to the rest ofthe device and relative to each other. In this way they can easilyfollow the shape of the sternum and the variations therein within aflock.

The scraper members 471 a,b as according to FIGS. 56-58 can also be usedin the device shown in FIG. 18. The other way around, the scrapermembers 412 a,b according to FIG. 56-58 can also be used in the deviceaccording to FIG. 56.

The device according to FIGS. 56-58 further comprises at least secondguide 406 for supporting and positioning the carcass part 1 while it isadvanced over the first scraper 402. The second guide 406 is attached tosupport 460. A shielding plate (not shown) can also be attached to thissupport 460 to shield the device for safety reasons.

Also, the second part of the device shown in the exemplary embodiment ofFIGS. 56-58 comprises a guide plate 461. This guide plate 461 isconnected to the second guide 406, is at an angle to the horizontal andextends in the transverse direction of the device. The guide platesextend in the longitudinal direction of the device (that is, the samedirection as the conveying direction T1 of the carcass parts inoperation) from a point in front of the first scraper 402 to adjacent toat least a part of the second scraper 403. There are two such guideplates 461 present in the device, and these are on either side of thescraper 402. The guide plates make that the previously detached parts ofthe meat are kept out of the vicinity of the scraper 402.

In the example of FIGS. 56-58 the design of the third part of the deviceis different to that in FIG. 18. In the example of FIGS. 56-58 thesecond scraper 403 with the actuatable blades 404 from FIG. 18 has beenreplaced by scraper members 475 a,b and rotating blades 480 a,b. Scrapermembers 475 a,b together form the second scraper 403.

As can be clearly seen in FIG. 57 the rotating blades 408 a,b arearranged in a V-shape. Upstream the rotating blades 480 a,b are furtherapart than downstream. Further it is advantageous if the rotation axisof the rotating blades is at an angle to the horizontal. In this way anaccurate incision can be made which takes good account of the anatomy ofthe carcass part.

The rotating blades 480 a,b are therefore not arranged parallel to eachother. Each rotating blade 480 a,b is therefore attached to its ownshaft 481 a resp. 481 b with its own motor 482 a resp. 482 b to providethe drive. The rotating blades 480 a,b are disc-shaped and can have asmooth cutting edge or a serrated edge 483. The application of aserrated edge 483 generally provides a better grip on the carcass partto be processed.

In order to ensure that when using the exemplary embodiment of FIGS.56-58, the rotating blades 480 a,b do not cut too deeply it ispreferable that the product carrier 50 pivots the carcass part in thevertical plane while passing the rotating blades 480 a,b. This pivotingis shown in FIG. 59. For the sake of clarity FIG. 59 only shows therotating blade 480 a and the remainder of the device according to FIGS.56-58 has been omitted.

FIG. 59 a shows the entry of the carcass part 1. Carcass part 1 isattached to product carrier 50, which holds the carcass part with thebreast directed downwardly in a substantially horizontal position.Surface 997 is held substantially parallel to the horizontal 999, asindicated by line 998 (which lies in line with surface 997 of productcarrier 50).

When the carcass part 1 advances further relative to the rotating blades480 a,b in the main conveying direction T1, as shown in FIG. 59 b, theproduct carrier 50 raises the carcass part 1. Line 998 and thehorizontal 999 now enclose an angle □1.

When the carcass part 1 advances even further relative to the rotatingblades 480 a,b in the main conveying direction T1, as shown in FIG. 59C,the product carrier 50 raises the carcass part 1 even further. Line 998and the horizontal 999 now enclose a larger angle □2.

The desired depth and the desired shape of the incision 489 to be madeby the rotating blades can be achieved by adjusting the pivoting ofcarcass part 1 by the product carrier 50 while passing the rotatingblades 480 a,b. Pivoting of the carcass part 1 can be achieved bypivoting the product carrier 50, to which the carcass part 1 has beenattached, around axis 51.

It will be evident to the skilled person that where there is mentionabove of a movement of the carcass part to be processed relative to theprocessing components of the device that are engaging the carcass partwhile processing is being carried out, this relative movement can beachieved by having the carcass part move relative to the processingcomponents of the device, by having the processing components moverelative to the carcass part, or by a combination of both.

The sixth aspect of the invention involves a method for processing acarcass part of slaughtered poultry,

which carcass part comprises:

-   -   bone parts with at least a part of the rib cage, and at least a        part of the sternum,    -   at least a part of the meat that is naturally present on the rib        cage, which meat comprises at least a part of the outer fillet        and at least a part of an inner fillet,    -   at least a part of the membrane that is naturally present        between the inner fillet and the outer fillet,        this method comprising the following steps:    -   making an preliminary incision on both sides of the sternum,        which preliminary incision leaves the part of the membrane that        is present between the inner fillet and the outer fillet intact,    -   scraping loose the meat that lies against the sternum on either        side using a first scraper,    -   scraping at least a part of the meat of the inner fillet loose        from the rib cage using a second scraper,    -   cutting through the membrane connection between the inner fillet        and the rib cage,    -   removing the outer fillet and the inner fillet from the bone        parts of the carcass part, in which the connection between the        inner fillet and the outer fillet remains intact.

In a preferred embodiment of the method according to the sixth aspect ofthe invention, while the meat that lies against the sternum on eitherside is being scraped loose, that meat is pressed outwards.

In a preferred embodiment of the method according to the sixth aspect ofthe invention, the carcass part comprises at least a wing part, and theouter fillet and the inner fillet are removed together from the boneparts of the carcass part by pulling on the wing part.

The sixth aspect of the invention also involves a device for processinga carcass part of slaughtered poultry,

which carcass part comprises:

-   -   at least a part of the rib cage,    -   at least a part of the sternum,    -   at least a part of the meat that is naturally present on the rib        cage, which meat comprises at least a part of the outer fillet        and a part of at least an inner fillet,        this device comprising:    -   a blade for making a preliminary incision on either side of the        sternum, which preliminary incision leaves the membrane between        the inner fillet and the outer fillet intact,    -   a first scraper for scraping loose the meat that lies against        the sternum on either side,    -   a second scraper from the rib cage for scraping loose a part of        the meat of the inner fillet that is naturally present on the        rib cage,    -   a second blade to cut through the membrane connection between        the inner fillet and the rib cage.

In a preferred embodiment of the device according to the sixth aspect ofthe invention, the first scraper comprises two scraper members, each ofwhich is suitable to work on one side of the sternum. Preferably, thescraper members of the first scraper have a non-cutting design.

In a preferred embodiment of the device according to the sixth aspect ofthe invention, the first scraper is resiliently mounted. Preferably, thefirst scraper is resiliently moveable in two directions, these twodirections being mainly perpendicular to each other.

In a preferred embodiment of the device according to the sixth aspect ofthe invention, the second scraper comprises two scraper members, each ofwhich can work on one side of the rib cage. Preferably, the scrapermembers of the second scraper have a non-cutting design. Preferably thescraper members of the second scraper are connected to each other.

In a preferred embodiment of the device according to the sixth aspect ofthe invention, the second scraper is resiliently mounted.

In a preferred embodiment of the device according to the sixth aspect ofthe invention, the second blade for cutting through the membraneconnection between the inner fillet and the rib cage is an actuatableblade which is integrated into the second scraper, which actuatableblade cuts through the membrane connection between the inner fillet andthe rib cage. Preferably, the actuatable blade is resiliently mounted.

In a preferred embodiment of the device according to the sixth aspect ofthe invention, the device comprises two rotatable, disc-shaped bladesfor cutting through the membrane connection between the inner fillet andthe rib cage, which two blades have a greater distance between themdownstream than upstream. Preferably, the rotatable blades are eachprovided with a serrated edge.

FIG. 63 shows the muscles in the wing joint area. FIG. 63 is based on anillustration from the book “Lehrbuch der Anatomie de Haustiere”[Textbook of the anatomy of domestic animals], Vol. V “Vögel” [Birds],ISBN 3-489-57616-0.

The bone in the wing is indicated by reference number 901, 902 is thesternum and 903 is the wishbone.

Reference number 910 indicates the M. pectoralis. This is the largemuscle that pulls the wing down during flight. This muscle forms theouter fillet.

Reference number 911 indicates the M. supracoracideus. This is the smallmuscle that pulls the wing up during flight. This muscle forms the innerfillet.

The seventh aspect of the invention concerns cutting through the tendonthat connects the M. supracoracideus to the wing joint. This tendon isin the area indicated by 912 in FIG. 63.

FIG. 60 shows an embodiment of a device according to the seventh aspectof the invention. An outer fillet guide 701, a clavicle guide 702 androtating blades 710 and 711 can be recognized in FIG. 60. The outerfillet guide includes a recess for the rotating blades 710, 711.

Product carriers 50 move the carcass parts 1 past the device in theconveying direction T1. Entry guide 704 ensures the smooth entry of thecarcass parts 1. As can be seen in FIG. 60 the breast 3 of the carcassparts 1 is turned down and the back 2 is turned upwards. The carcassparts 1 are held by the product carriers in such a way that the spine(insofar as it is present or had the spine been present) runssubstantially horizontally and extends substantially transverse to theconveying direction. The guides 701, 702 extend in the main conveyingdirection T1.

It is preferable that the rotating blades rotate in opposite directionsduring operation as shown in FIG. 60. It is more preferable that thefirst blade 710 exerts a force on the tendon to be cut through in themain conveying direction T1 and the second blade 711 exerts a force in adirection opposite to the main conveying direction T1. It is preferablethat the rotating blades 710, 711 have a serrated edge. A serrated edgeincreases the grip of the blades 710, 711 on the tendon or tendons to becut through.

FIG. 61 shows a side view of the embodiment shown in FIG. 60. Carcasspart 1 is on product carrier 50. Product carrier 50 is pivotable aroundaxis 51 in direction 750. Product carrier 50 is also rotatable as shownby arrow 752. Before the carcass part 1 to be processed enters thedevice shown in FIG. 60 and FIG. 61 the product carrier 50 moves thecarcass part 1 into the position shown in FIG. 60 and FIG. 61 bypivoting as shown by arrows 751 and 752.

The wishbone has been removed from the carcass part 1 before the carcasspart 1 arrives at the device shown in FIG. 60 and FIG. 61. Consequently,a relative large opening 724 is created on the neck side in carcass part1. This opening 724 is shown in FIG. 62. As this opening 724 is largethe outer fillet 720 is relatively flexible near this opening 724. Inaddition, because the wishbone has been removed two free ends 721 arealso created on the clavicle. This considerably increases the mobilityof the clavicle.

On entering the device shown in FIG. 60 the product carrier 50 lifts thecarcass part 1 so far that the free ends of the clavicle meet the bottomof the entry guide 704. This lifting is achieved by pivoting the productcarrier 50 around axis 51. While passing the entry guide 704 the freeends 721 of the clavicle are kept in contact with the bottom of thisentry guide 704. The entry guide ensures pre-positioning of the carcasspart 1 relative to the device.

At the end of the entry guide 704 (as seen in the main conveyingdirection T1) the clavicle guide 702 takes over. The product carrier 50once again presses the free ends 721 of the clavicle against the bottomof the guide 702. This can be clearly seen in FIG. 61.

Because the product carrier 50 presses the free ends 721 of the clavicleagainst the bottom of the clavicle guide 702 the free ends 721 of theclavicle assume a defined position relative to the device. This definedposition is designated as “the second position”.

After the carcass part 1 has been pre-positioned by the entry guide 704the carcass part 1 and its outer fillet 720 come into contact with theouter fillet guide 701. The outer fillet guide 701 presses the flexiblepart of the outer fillet, which was created by the removal of thewishbone, away from the free ends 721 of the clavicle, i.e. downwards inthe example shown in FIG. 60 and FIG. 61.

In this way the guides 702, 701, in combination with the position of theproduct carrier 50, thereby ensure that the free ends 721 of theclavicle and the neck-side part of the outer fillet 720 are pulledapart. This exposes the tendon 722 which connects the inner fillet tothe wing joint. This makes tendon 722 accessible for a blade.

In an advantageous embodiment the outer fillet guide 701 has a roundededge 705 on the side that engages the outer fillet. Such an edgeprevents the outer fillet guide 701 damaging the outer fillet.

In the example of FIG. 60 and FIG. 61 the free ends 721 of the clavicleand the neck-side part of the breast fillet 720 are moved so far apartfrom each other that the tendon 722 is placed under tension. Thissimplifies the cutting through of the tendon 722.

Further both inner fillets and both wing joints are present on thecarcass part 1 to be processed in the example of FIG. 60 and FIG. 61.Consequently, there is a tendon 722 present on both sides of the carcasspart 1. In the device shown in FIG. 60 and FIG. 61 both tendons 722 areexposed and cut through.

Two rotatable, disc-shaped blades 710, 711 are provided for cuttingthrough the tendon or tendons 722 present in the carcass part. Theblades are arranged next to each other, as seen in the main conveyingdirection T1. The rotation axis of the blades is substantiallyperpendicular to the path that the carcass parts follow while passingthe device according to FIG. 60, FIG. 61. In the example given theblades 710, 711 rotate in opposite directions, and then in such a mannerthat the blades 710, 711 on the side on which the free ends 721 of theclavicle pass rotate towards each other.

Using two rotating blades after to each other ensures a high degree ofreliability in cutting through the tendon or tendons 722. A singlerotating blade or a static blade can, however, also be used as analternative.

The rotating blades 710, 711 protrude through a recess 703 in the outerfillet guide 701. This ensures that the blades are able to reach thetendon 722. It is preferable that the arrangement of the blades 710, 711can be adjusted so that the angle □ between blades 710, 711 and theouter fillet guide 701 can be varied. It is preferable that the distancefrom the blades to the outer fillet guide 701 can also be adjusted, bymaking a displacement along the arrow X possible for example. Theadjustability of the position and orientation of the blades 710, 711makes it possible to select the location at which the tendon 722 is cutthrough, close to the inner fillet for example.

In an advantageous embodiment the blades 710, 711 have a serrated edge.A serrated edge ensures a better grip on the slippery tendon tissuewhile cutting it through.

While the tendon or tendons 722 is/are being cut through the clavicleguide 702 ensures that the free ends 721 of the clavicle are held in thedesired second position.

In an advantageous embodiment the device is provided with a productdetector which detects whether there is a carcass part 1 present on aproduct carrier 50 before the product carrier concerned comes withinrange of the entry guide 704. If the presence of a carcass part 1 isdetected the product carrier 50 is brought into the position shown inFIG. 60 and FIG. 61. If detection reveals that no carcass part 1 ispresent on the product carrier 50 concerned the product carrier 50 iskept away from the blades 710, 711, for example by having the productcarrier 50 pivot around axis 51 into a vertical position. This preventsan unwanted contact between the blades 710, 711 and the product carrier50 so that no damage occurs.

It will be evident to the skilled person that where there is mentionabove of a movement of the carcass part to be processed relative to theprocessing components of the device that are engaging on the carcasspart while processing is being carried out, this relative movement canbe achieved by having the carcass part move relative to the processingcomponents of the device, by having the processing components of thedevice move relative to the carcass part, or by a combination of both.

In the first up to and including the seventh aspect of the inventiondescribed advantageously a product carrier as described in EP 1191852can be applied. This product carrier is pivotable around a number ofaxes and can be locked in a number of desired positions. It is howeverpossible for the lock to be released unintentionally and for the productcarrier to approach a processing device for example, one of the typesdescribed in one of the aspects of the invention, in a position thatwould make the product carrier collide with one or more components ofthe processing device. This can, of course, lead to damage to theproduct carrier or the processing device.

In order to avoid this unwanted situation, it is preferable that a lockmonitoring device is installed next to the path followed by the productcarriers. This lock monitoring device is positioned upstream of theprocessing device. The lock monitoring device comprises a contactelement that is positioned in the path of the product carriers in such away that that an unlocked product carrier, which is therefore hangingdown, hits the contact element but a locked, raised product carrier doesnot.

In passing, the unlocked product carrier pushes the contact elementaside. Here, the contact element preferably pivots around an axis, whichpreferably extends substantially perpendicular to the path of theproduct carriers. The movement of the contact element actuates a lockingdevice. This locking device engages the member on the product carrierthat provides locking of the product carrier and makes that the productcarrier is locked once again.

A product carrier according to EP0254332 for example can also be appliedas an alternative to the product carrier according to EP 1191852, in thevariation shown in FIG. 1F for example. This type of product carrierdoes not have the pivoting capabilities of a product carrier accordingto EP1191852. This can, however, be compensated by having the componentsof the devices that carry out the processes on the carcass parts moverelative to the product carrier with the carcass part to be processed.

FIG. 64 shows the device according to FIG. 61 in combination with thealternative product carrier shown in FIG. 1F. Corresponding referencenumbers show corresponding parts.

As product carrier 50* is only pivotable around shaft 52* the productcarrier cannot push the free ends of the clavicle 721 against the bottomof the guide 702. In this example, however, the guide 702 is fitted witha compression spring 730, which pushes the guide 702 against the freeends of the clavicle 721.

The seventh aspect of the invention involves a device for processing acarcass part of slaughtered poultry,

which carcass part, at the start of the process, comprises:

-   -   bone parts with at least a part of the rib cage, at least a part        of the clavicle, and at least a part of the wing joint,    -   at least a part of the outer fillet, where the part of the outer        fillet that is present is connected to the part of the rib cage        that is present,    -   at least a part of the inner fillet,    -   at least a tendon that connects the inner fillet to the wing        joint,        this device comprising:    -   an outer fillet guide to maintain at least a part of the outer        fillet in the first position,    -   a clavicle guide to hold the free ends of the wishbone in the        second position,    -   at least one blade to cut through the tendon.

In a preferred embodiment of the device according to the seventh aspectof the invention, this device comprises two rotatable, disc-shapedblades to cut through the tendon. Preferably, the two rotatable bladesare positioned one behind the other in the conveying direction.Preferably, the blades rotate in opposite directions during operation.

In a preferred embodiment of the device according to the seventh aspectof the invention, the blade is provided with a serrated edge.

The seventh aspect of the invention also involves a method forprocessing a carcass part of slaughtered poultry using a deviceaccording to claim 93, which carcass part, at the start of processing,comprises:

-   -   bone parts with at least a part of the rib cage, at least a part        of the clavicle, and at least a part of the wing joint,    -   at least a part of the outer fillet, where the part of the outer        fillet that is present is connected to the part of the of the        rib cage that is present,    -   at least a part of the inner fillet,    -   at least a tendon which connects the inner fillet to the wing        joint,        this method comprising the following steps:    -   exposing the tendon by pushing away at least a part of the outer        fillet up to a first position away from the free ends of the        clavicle, using an outer fillet guide and by pushing the free        ends of the clavicle up to a second position away from the outer        fillet using a wishbone guide and,    -   cutting through the tendon while the outer fillet is in the        first position and the free ends of the clavicle are in the        second position.

In a preferred embodiment of the method according to the seventh aspectof the invention, the connection on the carcass part between the outerfillet and the wishbone on the one hand, and the wing joint on the otherhand has previously been broken.

In a preferred embodiment of the device according to the seventh aspectof the invention, the carcass part is moved along a path duringprocessing, in which the longitudinal direction of the carcass partextends substantially transverse to the path.

FIG. 37 shows a first embodiment of the system and the method accordingto the eighth aspect of the invention. In this exemplary embodimentcarcass parts 1 are arranged on product carriers 50 such as those thatare known according to EP1191582 for example. The product carriers areadvanced in conveying direction T1 along a path determined by rail 39.Each carcass part comprises at least one harvestable part 501. In thisexemplary embodiment the harvestable part comprises breast fillet 8 andwing parts 4. At the start of the process according to the embodimentshown in FIG. 37 the harvestable part 501 of the carcass part 1 is stillconnected to the bone parts that are present in the carcass part 1, tothe rib cage in particular.

A product carrier 50 feeds a carcass part 1 to a processing device 510.In this case the processing device 510 is a filleting device asdescribed in EP 1430780 A1. In this processing device the breast fillet8 is pulled loose from the rib cage of the carcass part 1 by pulling onthe wing parts 4. The processing device 510 then conveys the harvestablepart 501, which comprises the breast fillet 8 and the wing parts 4 inthis exemplary embodiment, to a pair of rotating blades 511 whichseparate the wing parts 4 from the breast fillet 8.

The form of the product carrier 50 is such that the carcass part 1 to beprocessed only fits on it in one way. Also, guides in the processingdevice 510 ensure that each carcass part enters the processing device510 in the same orientation. Consequently, each carcass part 1 that isprocessed by the processing device 510 arrives in the processing devicein the same, predefined orientation in relation to this processingdevice. Also during processing of the carcass part 1 by processingdevice 510 the orientation of carcass part 1, and particularly that ofits harvestable part 501 remains known and the same as a predefinedorientation. The result of this is that the harvestable parts 501 ofsuccessive carcass parts 1 always leave the processing device 510 in thesame orientation in relation to this processing device.

In the exemplary embodiment shown in FIG. 37 the removed breast fillets8 are received on conveyor 530. In practice it has been found that allbreast fillets actually leave the processing device 510 and arrive onthe conveyor 530 in the same orientation. The orientation of the breastfillets 8 on the conveyor 530 is thus known and defined in advance. Thisknown orientation is used in the subsequent packaging of the breastfillets 8. In the exemplary embodiment shown in FIG. 37 the conveyor 530discharges onto a drop conveyor 531. This is a conveyor with a variablelength in the conveying direction T2 of the conveyor. The breast filletto be packaged arrives on the drop conveyor 531. The drop conveyor 531conveys the breast fillet to the end of the drop conveyor 531 in itsextended position. Then the drop conveyor quickly retracts so that thefillet 8 lands in a tray 550 that is present under the drop conveyor531. It is preferable that a discharge conveyor 552 is disposed underthe drop conveyor. This discharge conveyor 552 feeds trays 550 to thelocation where the breast fillets 8 are placed in trays 550. Once a tray550 has arrived in this location, it is preferable that it is restrainedby a moveable stop 553 that holds the tray in its place until dropconveyor 531 has deposited a fillet 8 in it. When a drop conveyor 531 isapplied this location will therefore be under the retracting part of thedrop conveyor 531.

Because the orientation in which the breast fillets 8 arrive on theconveyor 530 closely matches the manner desired for presentation in atray 550 the fillets 8 can be deposited directly from the conveyor 530into the trays 550.

It is preferable that the conveyor 530 is positioned such that it passesa short distance from the discharge point 512, where the fillets leavethe processing device 510. Further, it is advantageous if the conveyor530 comprises a part 530 a that is arranged at an incline in theimmediate vicinity of the discharge point 512, as shown in FIG. 37. Thisinclined part 530 a slopes downwards in the downstream direction. Inpractice it has been found that the fillets 8 already hang downwards inthe processing device under the force of gravity. Consequently, with aconveyor that is positioned at an incline almost the full length of thefillet comes into contact with the conveyor at almost the same time. Ithas been found in practice that in this way the inclined part 530 a ofthe conveyor makes receiving the fillets in a fixed orientation morereliable.

It is preferable that the trays 550 are the known shallow trays in whichthe fillets 8 are offered to the consumer in the supermarket. Forsealing the individual packages the shallow trays can be conveyed byconveyor 552 to a station where a preferably transparent plastic foil isapplied over each filled tray. As an alternative the fillets can also bereceived into a larger tray or crate which for example is used fortransportation to a shop.

It is preferable that the trays 550 are supplied from a destacker 560.This is of course positioned upstream relative to the drop conveyor 531.

It is not only the fillets 8 that leave the processing device 510 in areproducible manner; this also applies to the wing parts 4. The wingparts 4 therefore also come to lie on the conveyor 530′ in a predefined,reproducible manner. The known orientation of the wing parts 4 on theconveyor 530′ too can be used when packaging the wing parts. Theprinciple behind this does not differ from packaging the breast fillets8.

FIG. 38 shows a variation of the method and the system shown in FIG. 37.In this variation the conveyor 552 feeds the trays 550 directly to thelocation where the breast fillets 8 leave the processing device 510, thefilleting device in this case. This example uses the filleting deviceknown from EP1430780 A1, which is suitable for use in combination withthe invention. In this variation the conveyor 530 and the drop conveyor531 are therefore no longer required.

Also in the variation shown in FIG. 38 it is preferable that the trays550 are fed from a destacker 560.

FIG. 39 shows a second variation of the embodiment shown in FIG. 37 andFIG. 38. Also in this variation a processing unit 510 removes the breastfillet 8 and the wing parts 4 from carcass part 1. The rest of thecarcass part 502 remains held by product carrier 50. Product carrier 50conveys the rest 502 of the carcass part 1 to a subsequent processingstation. This is, for that matter, also the case in the embodimentsshown in FIGS. 37, 38 and 40.

In the variation shown in FIG. 39 too the breast fillets 8 arrive on theconveyor 530 in a reproducible and predefined manner. This conveyor 530conveys the fillets 8 to robot 520. This robot comprises a first arm 523and a second arm 524. The arms 523, 524 are arranged pivotably relativeto each other. At the end of the first arm 523 there is a gripper 522.This gripper takes the breast fillet 8 and deposits it in the tray 550.A conveyor 552 supplies trays from the destacker 560 to the robot 521.Stop 553 makes that an empty tray 550 cannot pass the robot before afillet 8 has been deposited in it. As the fillets 8 always arrive at thegripper 522 with the same orientation the robot can always perform thesame movement to deposit the fillet 8 in the tray 550 in the desiredmanner.

It is preferable that the gripper 522 is made from stainless steel andis preferably arranged eccentrically and rotatable relative to thelongitudinal axis of the arm 523. In the example shown the gripper 522grips the breast fillets 8 using one or more suction pads. As analternative the gripper 522 could in essence take the form of a hand.

In the variation shown in FIG. 39 the system also comprises a checkingdevice 450. This checking device can comprise an X-ray device forexample, to check that no unwanted bone parts remain in the fillets 8.Instead of the checking device 450, the system can also comprise aninspection station to visually inspect the harvestable part. Such aninspection system can have a camera that is connected to an imageanalysis system. In this way the harvestable parts 501, breast fillets 8in this case, can be visually inspected for deviations. In this regard,consider, for example, bruises or pieces of skin that have not beensuccessfully removed.

In the variation shown in FIG. 39 too the wing parts 4 that areseparated from the breast fillet 8 are fed to conveyer 530′. Again thewing parts come to lie on the conveyor 530′ in a predefined andreproducible manner. In the case of the wing parts this means howeverthat all left wings come to lie on the conveyor in a similar manner andall right wings in a similar manner. In the system shown in FIG. 39 theright wings and the left wings do not, however, lie on the conveyor 530′in the same manner. This does not, however, have to be a problem duringpackaging. Good packaging methods are known where the wings liealternately so that the total forms an attractive presentation. Inaddition a robot can be used to deposit the wing parts 4 in trays 550,during which process the robot takes into account the difference inorientation between left wings and right wings. This is, of course, alsothe case in the embodiments shown in FIGS. 37 and 38.

FIG. 40 shows a variation of the embodiment shown in FIG. 3. In thisvariation the product carrier does not engage on the inside of thecarcass part 1 but engages on the legs, which are still present on thecarcass part in this variation.

FIG. 41 shows a second embodiment of the system and the method accordingto the invention. In this embodiment the carcass part 1 to be processedis a leg. In the embodiment of FIG. 41 product carriers 50 advance thecarcass parts 1 to be processed to a processing device 510. The legshang next to each other in the product carrier 50, two-by-two. Theproduct carrier holds the legs just below the tarsal joint.

The processing device 510 comprises two rotating blades 511. Theserotating blades 511 cut the carcass parts 1 in such a way that the thighpieces are removed and the drumsticks remain hanging in the productcarrier. In this case the thigh pieces, that are also sold as skinlessthighs, form the harvestable parts 501 and the drumsticks form the rest502 of the carcass part.

In the embodiment of FIG. 41 a feed device 520 is provided thatcomprises a robot 521. In this example the robot comprises a first arm523 that is pivotable in a direction that is perpendicular to thelongitudinal direction of the robot arm 523. A gripper 522 has beenfitted to the robot arm 523. This gripper already grips the thigh piece9 of the carcass part before the thigh piece 9 is separated from thedrumstick 6. When the rotating blade 511 separates the thigh piece 9from the drumstick the gripper prevents the thigh piece dropping down.As the carcass parts 1 hang in the product carriers in a known,predefined orientation the orientation of the thigh piece 9 relative tothe gripper is also directly and thereby unequivocally defined. Therobot can now deposit the thigh piece 9 in a fed tray 550 with a singlerotation of the robot arm 523. As the orientation of the thigh piece 9is unequivocally defined relative to the gripper, and the robot armalways carries out the same movement, the orientation in which the thighpiece 9 is deposited in the tray 550 is always unequivocally fixed. Thisconsequently achieves an unequivocal presentation of the thigh piece inthe tray.

It is preferable that the trays 550 are supplied empty and removed fullby a conveyor 552.

In the embodiment of FIG. 41 two carcass parts 1 are arranged next toeach other in a single carrier 50. The system according to FIG. 41therefore comprises two rotating blades 515 disposed opposite to eachother and two feed devices 520 that are arranged opposite each other. Ofcourse, two conveyors 552 that are arranged next to each other are thenalso present. The rotating blades, feed devices and conveyors arepositioned in mirror image relative to each other.

FIG. 42 and FIG. 43 show an overview of the systems and methodsaccording to a third variation of the invention, where variousoperations are carried out in succession on a carcass part 1 in variousprocessing devices 510. Each processing device 510 is provided with arobot which feeds the harvested part 501 to a tray 550 during theoperation concerned.

The trays 550 are supplied empty via a conveyor 552 and removed full.The entire system is controlled by a control system 570. The conveyors552 can be arranged perpendicular to the conveying direction T1 of thecarcass parts 1 and/or product carriers 50. An arrangement that isparallel to conveying direction T1 is also possible. Other mutualdispositions are of course also possible, depending on the layout of theentire process.The described embodiments of the systems and methods according to theinvention can be used in the set-up shown in FIG. 42 and FIG. 43.

FIG. 44 shows a fourth embodiment of the system and the method accordingto the invention. In the embodiment of FIG. 44 the harvestable parts501, in this case drumsticks 6 for example, are placed in a buffer 580in a predefined orientation. A robot 521 extracts the harvestable parts501 one by one from the buffer and deposits them in a tray 550 in apredefined orientation. The robot 521 is provided with a gripper 522 forthis purpose. The robot 521 also comprises a robot arm 523. This arm canrotate around an axis 525. Should the mutual positions of the buffer 580and the tray 550 make it necessary, the arm 523 can also have a variablelength.

In the example of FIG. 44 a number of drumsticks 6 are deposited into asingle tray 550. An attractive and efficient method of depositing anumber of drumsticks 6 into a single tray 550 is to lay the successivedrumsticks in the tray alternately rotated 180° relative to each other.In the embodiment according to FIG. 44 this is achieved by making thegripper 522 rotatable relative to the robot arm 523.

The robot 521 in the embodiment of FIG. 44 also has a second arm 524.However, it has a fixed mounting relative to the fixed world.

FIG. 45 shows a variation of the embodiment of FIG. 44. In the variantshown in FIG. 45 two harvestable parts 501 are carried by a singleproduct carrier. In this example the harvestable parts are parts of theleg. The product carriers slide the harvestable parts into two adjacentslots 581, 582 of a buffer plate. In this example the buffer plate 538comprises a plurality of such slots. When the slots have been partly orfully filled the buffer plate is rotated around an axis 584 so that theharvestable parts 501 come within reach of the robot 521. The robot 521is provided with a gripper 522 which can take one harvestable part 501out of a slot 581, 582 each time. The robot then takes the extractedharvestable part 501 to a tray 550. In this example the tray 550 canreceive multiple harvestable parts 501. It is, of course, also possiblefor the tray to receive only one harvestable part 501. In the exampleshown in FIG. 45 the harvestable parts are each deposited in the trayrotated 180° relative to each other. Naturally another configuration canalso be chosen. However, the more complicated the configuration, thegreater the number of degrees of freedom the robot 521 requires.

In the example of FIG. 45 the system is provided with a camera 541. Thiscamera can be used, for example, to check that the harvestable parts 501come to lie in the correct position in the tray 550. It is preferablethat the camera 541 is linked to an image analysis system.

A conveyor 552 supplies empty trays 550 and removes filled trays 550.

The variation of FIG. 46 strongly resembles the one of FIG. 45. In thevariation of FIG. 46 the gripper is, however, equipped in such a mannerthat it can extract two harvestable parts 501 simultaneously fromadjacent slots 581, 582.

The embodiment of FIG. 47 expands on this concept. In this embodimentthe gripper also simultaneously extracts two harvestable parts 501 fromadjacent slots in the buffer disk 583. The robot now however places thesimultaneously extracted harvestable parts 501 in the tray 550 at somedistance from each other. The distance at which the harvestable parts501 are placed in the tray relative to each other provides the space todeposit one of the two harvestable parts from a next duo of harvestableparts 501 in the tray between the two previously deposited harvestableparts. In this way a good presentation of the harvestable parts 501 inthe tray 550 can be prepared.

FIG. 48 shows a fifth embodiment of the system and the method accordingto the invention. In this system a gripper extracts two leg parts from aproduct carrier 50 at the same time. Then the extracted leg parts 501are again deposited in a tray 550, in the manner that has already beendiscussed in connection with FIG. 10 or 11 for example. In thisembodiment too it is preferable that a camera 541 checks that theharvestable parts 501, in this case the legs, have arrived in the trayin the desired manner.

FIG. 49 shows a variation of the system that can be used for extractingand packaging drumsticks. The construction of the system of FIG. 49 isthe same as the system of FIG. 48.

FIG. 50 shows the application of the system and the method incombination with a harvestable part 501 that has been coated. Thepresence of the coating requires the use of special product carriers 50′that damage the coating as little as possible. In this variation it ispreferable that the gripper 522 that is mounted on the end of a robotarm 523 is based on the same holding principle as the special productcarrier 50′.

FIGS. 51-53 relate to a destacker that is suitable for use within themethod and the system according to the invention.

FIG. 51 shows an overview of the destacker 560, in which a stack 551 oftrays 550 is stacked in a container 561 intended for this purpose. Thestack of trays 551 is held by a support 562 that comprises two guides566. The guides 566 can move simultaneously in a direction that issubstantially perpendicular to the vertical direction of the stack oftrays. The destacker is provided with a drive 567 to control the guides.

To each guide 566 three bearing plates 562, 563, 564 are attached. Thefront bearing plate 563 and the back bearing plate 565 are arranged atapproximately the same height as the guide 566; the middle bearing plate564 is arranged higher. When fitted in the destacker the bearing platesof both guides point towards each other as can be seen in FIG. 53.

Destacking takes place in the following manner: in the initial situationthe stack 551 of trays 550 rests on the first bearing plate 563 (seeFIG. 53A). Next both guides 566 are simultaneously moved in theirlongitudinal direction. The magnitude and direction of this movement aresuch that the middle bearing plate 564 comes to lie under the container561. As the middle bearing plate 564 is arranged higher than the firstor front bearing plate 563 the bottom tray 550 of the stack 561 is nolonger supported; the middle bearing plate now supports the tray onefrom the bottom of the stack 551. The bottom tray 550 falls onto theconveyor 552 that is positioned under the destacker.

Next the guides 566 simultaneously move further so that the stack 551 issupported by the third or back bearing plate 565. To this end the guides566 are moved further such that the back or third bearing plate 565moves under the container 561. On the subsequent move of the guides 566in the opposite direction a tray 550 is once again released from thestack. In this way a tray is released on each stroke (that is a movementof the guides in a single direction).

In practice not every tray will fall from the stack under the influenceof gravity. The trays in the stack are sometimes pressed so tightlyagainst each other that the tray on the bottom of the stack remains inposition even though it is no longer supported by a bearing plate. Inorder to achieve reliable operation of the destacker even in thesecircumstances the second, middle, bearing plate, in an advantageousembodiment, has an edge 568, 568′ that presses the bottom tray of thestack downwards when the second bearing plate is moved under the stack.Two variations of the edge 568, 568′ are shown in FIG. 52B and FIG. 52C.

In the variation shown in FIG. 52B the edge 568 extends in the axialdirection of the guide 566. The inclined parts of the edge 568 press thebottom tray in the stack down when the second bearing plate 564 startsto support the stack (except the bottom tray). In the variation shown inFIG. 52C the sides of the second bearing plate 564 that extendtransverse to the axial direction of the guide 566 are provided with aninclined edge 568′. This inclined edge 568′ can easily be formed bybending down the relevant edges of the bearing plate 564.

In an alternative embodiment each guide 566 comprises only bearingplates 563 and 564. After the release the guides 566 in this embodimentare not moved further in the same direction, but are moved back in anopposite direction in such a way that the stack which was first restingon the second bearing plate 564 now comes to rest on bearing plate 563again. A subsequent movement of the guides then again releases the nexttray 550. In this embodiment a tray is not released on each stroke butwith each forward-and-back movement (so once every two strokes).

The drive 570 of both guides can be realized in different ways. Inpractice it has been found that suitable results can be achieved using apneumatic drive. Other drives, an electric motor combined with a toothedwheel-gear rack for example, are also conceivable.

The eighth aspect of the invention involves a method for processing acarcass part of slaughtered poultry,

this method comprising the following steps:

-   -   performing a process on the carcass part using a processing        device, in which the carcass part has a predefined position and        orientation in relation to the processing device, during which        processing at least a harvestable part of the carcass part is        separated from the rest of the carcass part,    -   conveying the harvestable part to a tray using a feed device,        where the orientation of the harvestable part relative to the        feed device is known beforehand based on the orientation of the        harvestable part relative to the processing device,    -   depositing the harvestable part of the carcass part in the tray        in a predefined position and in a predefined orientation.

In a preferred embodiment of the method according to the eighth aspectof the invention, the harvestable part is placed in a buffer in apredefined orientation prior to being deposited in the tray.

In a preferred embodiment of the method according to the eighth aspectof the invention, the feed device comprises a conveyor and theharvestable part comes to rest on the conveyor in a predefinedorientation. Preferably, the harvestable part is deposited in the trayby means of a drop conveyor.

In a preferred embodiment of the method according to the eighth aspectof the invention, the feed device comprises a robot. Preferably, therobot deposits the harvestable part in the tray. Preferably, the robotholds the harvestable part during separation of the harvestable partfrom the rest of the carcass part. If in this preferred embodiment therobot deposits the harvestable part in the tray and the robot holds theharvestable part during separation of the harvestable part from the restof the carcass part, preferably the robot holds the harvestable partfrom separation of the harvestable part from the rest of the carcasspart until the harvestable part is deposited in the tray.

In the preferred embodiment of the method according to the eighth aspectof the invention in which the feed device comprises a robot, preferably,the robot comprises at least a first arm. Preferably, this first arm isrotatable around a first rotation axis, this first rotation axis beingarranged substantially perpendicular to the longitudinal direction ofthe first arm. Preferably, the first arm has a variable length.Preferably, the robot further has a second arm which is hingedlyconnected to the first arm, this second arm having a fixed, extendableor pivotable mounting.

In the preferred embodiment of the method according to the eighth aspectof the invention in which the feed device comprises a robot, preferablythe robot always makes the same movement when successively depositing anumber of harvestable parts of carcass parts.

In a preferred embodiment of the method according to the eighth aspectof the invention, the feed device comprises a gripper, which gripper isused to handle the harvestable part while the harvestable part is fedinto the tray. Preferably, the gripper is made of stainless steel.Preferably, the gripper is eccentrically mounted on a robot arm.Preferably, the gripper is eccentrically mounted on a robot arm and thegripper is rotatable relative to the robot arm. Preferably, the gripperholds the harvestable part of the carcass part during separation of theharvestable part from the rest of the carcass part.

In a preferred embodiment of the method according to the eighth aspectof the invention, the harvestable part is checked for unwanted boneparts. Preferably, the check for unwanted bone parts is performed usingan X-ray device.

In a preferred embodiment of the method according to the eighth aspectof the invention, the harvestable part is visually inspected.Preferably, the visual inspection is carried out with the aid of acamera.

In the preferred embodiment of the method according to the eighth aspectof the invention in which the harvestable part is checked for unwantedbone parts and/or visually inspected the check or inspection is carriedout after the harvestable part has been deposited into the tray.

In a preferred embodiment of the method according to the eighth aspectof the invention, a number of harvestable parts from one or more carcassparts are deposited in a tray. Preferably, the harvestable parts aredeposited in the tray in a predefined position in relation to eachother. Preferably, the tray is moved between a first harvestable partand a subsequent harvestable part being deposited in the tray in orderto achieve the desired mutual position of both harvestable parts in thetray. Preferably, a number of harvestable parts are deposited in thetray simultaneously.

In a preferred embodiment of the method according to the eighth aspectof the invention, the harvestable part of the carcass part is a breastfillet.

In a preferred embodiment of the method according to the eighth aspectof the invention, the harvestable part of the carcass part is a leg or apart of a leg.

In a preferred embodiment of the method according to the eighth aspectof the invention, the harvestable part has been provided with a coating.

In a preferred embodiment of the method according to the eighth aspectof the invention, the tray also forms the transport packaging of theharvestable part.

In a preferred embodiment of the method according to the eighth aspectof the invention, the tray is fed from a destacker to the location atwhich a harvestable part will be deposited in the tray. Preferably, thismethod further comprising the following steps:

-   -   placing a stack of at least two trays in a holder,    -   supporting the stack of trays using a carrier, which carrier        comprises two guides that are moveable simultaneously, each of        which is provided with, in succession, a first, a second and a        third bearing plate, in which the first and the third bearing        plate lie mainly in line with each other and the second bearing        plate is higher than the first and third bearing plate, and in        which the stack of trays is supported on the first bearing        plate,    -   simultaneously moving the guides, so that the second bearing        plate supports the tray that is one from the bottom of the stack        and the bottom tray of the stack is no longer supported,    -   simultaneously moving the guides further so that the third        bearing plate supports that tray which is then the bottom of the        stack.

The eight aspect of the invention further involves a system forprocessing a carcass part of slaughtered poultry,

this system comprising:

-   -   a product carrier for holding the carcass part,    -   a processing device for performing a process on the carcass        part, in which the carcass part is in a predefined position and        orientation in relation to the processing direction, during        which processing at least one harvestable part of the carcass        part is separated from the rest of the carcass part,    -   a powerable feed device for feeding the harvestable part of the        carcass part into a tray, where the orientation of the        harvestable part in relation to the feed device is known        beforehand based on the orientation of the harvestable part in        relation to the processing device,    -   a packaging station for holding a tray into which the feed        device can deposit the harvestable part in a predefined position        and with a predetermined orientation.

In a preferred embodiment of the system according to the eighth aspectof the invention, the system also comprises a buffer for receiving oneor more harvestable parts prior to their being deposited in the tray, inwhich the orientation of each harvestable part is known during the stayof the harvestable part in the buffer.

In a preferred embodiment of the system according to the eighth aspectof the invention, the feed device comprises a conveyor. Preferably, thefeed device also comprises a drop conveyor for depositing theharvestable part in the tray.

In a preferred embodiment of the system according to the eighth aspectof the invention, the feed device comprises a robot. Preferably, therobot comprises a first arm and a second arm. Preferably, the second armis pivotable around a first rotation axis, which first rotation axis isarranged substantially perpendicular to the longitudinal direction ofthe second arm. Preferably, at least the second arm is of variablelength. Preferably, the first arm of the robot has a fixed mounting.

In a preferred embodiment of the system according to the eighth aspectof the invention, the feed device comprises a gripper for handling theharvestable part while the harvestable part is being fed into the tray.Preferably, the gripper is made of stainless steel. Preferably, thegripper is mounted eccentrically on a robot arm. Preferably, the gripperis mounted eccentrically on a robot arm and the gripper is rotatablerelative to the robot arm.

In a preferred embodiment of the system according to the eighth aspectof the invention, the system also comprises a checking device forchecking the harvestable part for unwanted bone parts. Preferably, thechecking device comprises an X-ray device.

In a preferred embodiment of the system according to the eighth aspectof the invention, the system also comprises an inspection station tovisually inspect the harvestable part. Preferably, the inspectionstation comprises a camera.

In a preferred embodiment of the system according to the eighth aspectof the invention, the system also comprises a displacing device todisplace the tray between a first harvestable part being deposited inthe tray and a subsequent harvestable part in order to achieve thedesired mutual position of both harvestable parts in the tray.

In a preferred embodiment of the system according to the eighth aspectof the invention, the system also comprises a destacker to feed a trayto the location in which a harvestable part will be deposited in thetray. Preferably, the destacker comprises:

-   -   a container to contain a stack of trays,    -   a carrier to support the stack of trays, which carrier has two        guides that are moveable simultaneously, each of which has, in        succession, a first, a second and a third bearing plate, in        which the first and the third bearing plate lie substantially in        line with each other and the second bearing plate is higher than        the first and third bearing plate,    -   a drive to simultaneously move the guides.        Preferably, the second bearing plate further comprises at least        an edge for pressing down the tray that is to be removed from        the stack.

List of Latin Names for the Muscles Shown in FIGS. 1A, 1B and 5:

A1—M. pectoralis superficialis A2—M. obliquus externus abdominis; A3—M.obliquus internus abdominis; A4—M. cutaneus pectoralis cranialis; A5—M.cutaneus pectoralis caudalis; A6—M. patagialis; A7—M. tensor patagiilongus; A8—cutaneus costohumeralis; A9—M. cutaneus iliacus; A10—M.biceps brachii; A11—M. triceps brachii, caput mediale; A12—M. expansorsecundarium; A13—M. triceps brachii, caput dorsale; A14—M. latissimusdorsi, pars cranialis; A15—M. teres major et infraspinatus; A16—M.latissimus dorsi, pars caudalis; A17—M. rhomboideus; A18—M. serratusmagnus; A19—M. levator caudae; A20—M. levator rectricum; A21—M.depressor caudae; A22—M. basirectricales; A23—M. depressor rectricum;A24—M. caudalis lateralis; A25—M. levator ani; A26—M. transversusperinei; A27—M. sphincter ani; A28—Bursa Fabricii.B1—M. biceps brachii; B2—M. triceps brachii; B3—M. expansor secundarium;B4—M. latissimus dorsi; B5—M. teres major et infraspinatus; B6—M.serratus magnus; B7—M. serratus ventralis; B8. Mm. levatores costarum;B9—M. sternocostalis; B10—obliquus externus abdominis; B11—M. Aponeuroism. obliqui externi abdominis; B12—Mm. intercostales externi; B13—Mm.subcostales; B14—M. pectoralis superficialis; B15—M. pectoralisprofundus; B16—M. coracobrachialis externus; B17—M. coracobrachialisinternus; B18—M. coracobrachialis dorsalus; B19—M. subscapularis.

1-154. (canceled)
 155. Method for processing a carcass part ofslaughtered poultry, which carcass part comprises: bone parts with atleast a part of the rib cage, at least a part of the breast fillet,other muscle tissue that does not form part of the breast fillet, forexample at least a part of the back meat that is naturally present onthe rib cage and the spine and/or at least a part of the abdominalmuscle tissue, this method comprising the following steps: making anincision through the meat at least up to the bone parts lying under themeat, which incision is made in an area between the breast fillet andthe other muscle tissue that does not form part of the breast fillet,and which incision in that area substantially follows the shape of thebreast fillet, detaching the breast fillet from the bone parts of thecarcass part.
 156. Method according to claim 155, in which the carcasspart comprises at least a part of the abdominal muscle tissue and atleast a part of the back meat that is naturally present on the rib cageand the spine, and in method which the incision extends between theabdominal muscle tissue and the breast fillet and between the back meatand the breast fillet.
 157. Method according to claim 155, in which theincision runs on the side of the back past that location on the carcasspart where the wing joint would be if a wing or a part thereof werepresent on the carcass part.
 158. Method according to claim 155, inwhich the incision has a curved path, and in which preferably: a productcarrier supports the carcass part and the incision is made by a blade ofa cutting device and the curvature of the incision is achieved by arelative movement of the product carrier and the blade.
 159. Methodaccording to claim 155, in which the breast fillet is detached from thebone parts by scraping, or in which the carcass part further comprisesat least a part of a wing and the breast fillet is detached from thebone parts of the carcass part by pulling on the wing.
 160. Methodaccording to claim 155, in which the direction of the spine in thecarcass part or the direction of the spine if it had been present in thecarcass part is substantially oriented in the horizontal direction whilethe incision is being made.
 161. Method according to claim 155, in whicha product carrier supports the carcass part and in which the productcarrier engages on the inside of the carcass part, or in which thecarcass part further comprises at least a part of at least a leg and theproduct carrier engages on the leg part and in this way supports thecarcass part.
 162. Method according to claim 155, in which the incisionalso cuts through at least a part of bone parts of the rib cage. 163.Device for processing a carcass part of slaughtered poultry, whichcarcass part comprises: bone parts with at least a part of the rib cage,at least a part of the breast fillet, other muscle tissue that does notform part of the breast fillet, for example at least a part of the backmeat that is naturally present on the rib cage and the spine and/or atleast a part of the abdominal muscle tissue, this device comprising: ablade for making an incision through the meat at least up to the boneparts lying under the meat, which incision is made in an area betweenthe breast fillet and the other muscle tissue that does not form part ofthe breast fillet, and which incision in that area substantially followsthe shape of the breast fillet, an actuator for realizing a relativemovement between blade and carcass part, this relative movement leadingto an incision that extends substantially along the contour of thebreast fillet.
 164. Device according to claim 163, in which the devicealso comprises at least one wing guide for keeping any wing partspresent on the carcass part away from the blade.
 165. Device accordingto claim 163, in which the device also comprises: a product carrier forsupporting a carcass part to be processed, this product carrierpivotable around one or more axes, a control element for controlling thepivoting of the product carrier relative to the blade.
 166. Deviceaccording to claim 163, in which the device also comprises a filletingdevice for detaching the breast fillet from the bone parts of thecarcass.
 167. Device according to claim 166, in which the filletingdevice comprises at least a scraper member.
 168. Device according toclaim 166, in which the carcass part to be processed comprises at leasta wing part and the filleting device is adapted to engage a wing partand to detach the breast fillet from the bone parts of the carcass partby exerting a tensile force on one or more wing parts.
 169. Deviceaccording to claim 163, in which the blade is adapted to also cutthrough at least a part of the bone parts of the rib cage.
 170. Methodaccording to claim 156, in which the incision runs on the side of theback past that location on the carcass part where the wing joint wouldbe if a wing or a part thereof were present on the carcass part. 171.Method according to claim 156, in which the incision has a curved path,and in which preferably: a product carrier supports the carcass part andthe incision is made by a blade of a cutting device and the curvature ofthe incision is achieved by a relative movement of the product carrierand the blade.
 172. Method according to claim 157, in which the incisionhas a curved path, and in which preferably: a product carrier supportsthe carcass part and the incision is made by a blade of a cutting deviceand the curvature of the incision is achieved by a relative movement ofthe product carrier and the blade.
 173. Method according to claim 156,in which the breast fillet is detached from the bone parts by scraping,or in which the carcass part further comprises at least a part of a wingand the breast fillet is detached from the bone parts of the carcasspart by pulling on the wing.
 174. Method according to claim 157, inwhich the breast fillet is detached from the bone parts by scraping, orin which the carcass part further comprises at least a part of a wingand the breast fillet is detached from the bone parts of the carcasspart by pulling on the wing.